SEASONAL DEVELOPMENT
The season started with high spring rainfall and average temperatures, ensuring excellent vegetative and productive expression for Dorona. Targeted thinning was carried out during the not overly hot summer. September provided optimal conditions for harvesting fully ripe grapes with balanced organoleptic characteristics.
THE BOTTLE
In Giovanni Moretti’s design, the label makes way for a precious gold leaf created by the current descendant of the ancient Berta Battiloro family. The application was done by hand, and the bottle was then reheated in the furnaces of Murano glassworks.
TOTAL PRODUCTION
3180 half-litre, 80 magnums, 40 jeroboams, 20 imperials
TECHNICAL NOTES
Production Area: Venice, Mazzorbo Island – Burano
Surface: 0.8 hectares
Grape Variety: Dorona di Venezia
Vineyard Exposure: East-West, flat terrain
Altitude of the vineyard: Variable from 1m to -0.10m above sea level
Soil Type: Lagoon, loamy-sandy, rich in organic matter
Training System: Guyot
Plant Density per hectare: 4000
Yield per plant: 0.7 kg
Harvest Time: First decade of September
Fermentation: In stainless steel
Fermentation Temperature: 17°C
Duration of maceration process: 26 days
Operations during maceration: Manual pump-overs
Aging: 48 months in concrete tanks
Alcohol Content: 13% Vol
