Refermented wines belong to the culture of the whole of Italy in times when the only tools to control winemaking were room temperature, containers, racking and little more. In these conditions the carbon dioxide produced because of some sugar left over from the first fermentation, and the richness of yeasts present in the wine, contributed to the best preservation of the product. However you want to see this is the tradition, and among the hills of Valdobbiadene and Conegliano, or among the Asolo hills, this tradition is more alive and rooted.