Production area:
Hillside in the east of Trento at 350 meter above sea level.
Winemaking
During the summer the number of bunches deemed in excess are thinned out to reduce the quantity produced in favour of quality. Once the optimum degree of ripeness is attained, the grapes are hand- picked and carefully selected, de-stemmed and softly pressed using modern pneumatic presses. The juice is chilled and allowed to clear by natural sedimentation overnight, after which it is racked and fermented using selected yeasts in stainless steel tanks at 16° C for around 10-12 days. The new wine is then racked and matured on the fine lees for a few months until it is prepared for bottling, usually in the spring.
Description
Straw yellow in colour with green reflexes, fruity and elegant on the nose with hints of pear and acacia blossoms. On the palate it is full, dry, with an intensive and persistent minerality and fresh, pleasantly creamy.
IT GOES WELL WITH
A classic wine for fish, but it can also accompany delicate meat dishes and elegant first courses.
Serving temperature: 12° C.