top of page

Custodi di un Territorio


Follalba Dry

Soft and round, Follalba Dry matches perfectly the typical biscuits of the Venetian tradition like “Lingue di Gatto” or “Zaeti”. We suggest a surprising alternative: serve it with sweet and sour fish.


Straw-yellow color, fine and persistent bubble, creamy foam. The nose presents a good complexity, rich of fruity aromas like dry apricot, pineapple chips, rennet apple, followed by more floral notes like chamomile and acacia. The mouthfeel is consistent, soft but well-balanced. The sugar residual is balanced by freshness and acidity.



● Grapes: Glera, Verdiso, Perera
● Origin: Santo Stefano, Valdobbiadene
● Vineyard: Hilly position faced south, south-east; height between 250 and 300 mt above the sea; shallow soils with marlstone presence. Double-arched cane with 3300/3500 vines per hectare
● Harvest: manual harvest during the first decade of September with manual selection of grapes
● Vinification: white vinification with monitored fermentation and maturation in cement barrels
● Refermentation: Martinotti method 11,5%vol. 19 g/l residual sugar

bottom of page