Mid-September to mid-October
6 – 8 tons per acre
Slopes and valley floors in northeastern and central Veneto
Fermented in stainless steel at low temperatures to preserve freshness and aromatic qualities. Because the wine is left on the sediments briefly it develops complexity and mellowness.
Light in body and color, the first thing noticed on the nose is a fresh floral aroma. Spasso has a nice minerality with bright flavors of grapefruit and banana leading to a clean, crisp finish.