The Pizzolato family has been involved in winemaking for five generations. The estate covers 58 hectares and also collaborates with five other organic producers. The estate is situated in the rich and flourishing countryside of northern Treviso, Italy. The vineyards are located on the plains and hills near the Piave River. Here, the grapes benefit from the temperature fluctuations between day and night, allowing them to develop delicate aromas. Today, Settimo Pizzolato is at the helm, producing a variety of wines together with ten specialists. Pizzolato's wines have won several major awards, thanks in part to the state-of-the-art technology used to produce them.
The grapes are gently pressed, and the must is left to decant. Selected yeasts are added for fermentation, which takes place at a controlled temperature of 14 degrees Celsius. After the base wine is prepared, a second fermentation is carried out in an autoclave to achieve the correct pressure. The result is a soft, aromatic wine with a salmon-pink color. Floral notes of cherries and flowers are immediately noticeable. On the palate, a very fruity character emerges, with notes of cherries, strawberries, and raspberries. It has a refreshing character and is ideal as an aperitif, with soup, or sautéed vegetables.
