Angelo pas dosé


From our vineyard of pinot noir.

How we make

Bottled fermented with native yeasts. During first fermentation pressed and fermented in steel tank. Secondary refermentation with native yeasts, no filtration, no sugar added, no sulphites added, 6 months on the lees, degorgement after 42 months.

Soil and vineyard

Soil type: mixed clayed, chalky soil of varying depths. The Carpesica hillsides have a surface layer rich in morainic deposits from the ancient Piave glacier. Vineyard altitude is 180 m above sea level. Training system: Sylvoz. Planting density: 4200 vines per hectare. Harvest period: second half of September. Yield: around 70 hectolitres per hectare. Climate: temperate - cold winters and warm, well-ventilated, non-muggy summers. Considerable day/night temperature shifts, particularly during summer.


Golden yellow with subtle flints of green; crystalline, elegant perlage.


Safran, alchechengi, fudge, sandal, cinnamon.


Earthy, dry, persistent; for food.


Alcohol 11,50% vol.
Sugar 0 gr/lt
Ph 3,39
Total acidity 6 gr/l
Pressure 5,30 bar
Net extract 20,0 gr/l
Sulphites 20 mg/l

Drink it with

A dream.