Once bottled, the wine rests in the cellar for nine months before release.
Cold maceration followed by a soft pneumatic pressing. The wine ferments in French Allier barriques for eight months with regular battonage.
Roberto Anselmi
Crisp, Fruity, Dry, Subtle
Apple, Floral, Peach
Fresh, fruit-forward aroma guided by hints of peach, apple, cream and spring flowers.
With his white wines of Veneto, Roberto Anselmi has forged a category of his own and established new markers for quality in Italian wines. Dry, complex and persistent with rich, creamy fruit flavors consistent with the bouquet. The use of oak adds a subtle and agreeable spiciness to the wine. We recommend this wine to be paired with veal, pork, pâté, goat cheese and spicy food.