An indigenous variety of the Veneto, and more precisely of the Triveneto area.
It has spread over the centuries in the area around Valdobbiadene and Conegliano, and to some extent in the Euganean Hills.
It prefers hilly areas but is sensitive to drought and spring frosts.
It makes a pale straw-yellow wine that is dry and delicately scented.
In its semi-sparkling and fully sparkling versions, finesse and freshness prevail, along with distinctly floral notes. It is the variety from which Prosecco is made.