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- GRAPES: Bronner and Souvignier Gris, naturally resistant to vine diseases.
- AREA OF ORIGIN: slopes of the ‘Montello’, 110 m a.s.l.
- SOIL: ferrous calcareous clayey marl.
- HARVEST: manual with sorting and selection.
- VINIFICATION: soft pressing, selection of the free-run must, static decantation, and fermentation at
controlled temperature with selected yeast.
- SECOND FERMENTATION: refermentation in autoclave at controlled temperature up to a pressure of
5.3 atm. Rest on the lees for 60 days at low temperature.
- COLOUR: bright straw yellow.
- BOUQUET: intense, exotic fruits, fragrant flowers and white musk.
- TASTE: soft and enveloping, with excellent structure and persistence.
Practices for a sustainable and organic production have been adopted both in the vineyard and in the cellar.
ALCOHOL: 11% Vol.
RESIDUAL SUGAR: 6 g/l
TOTAL ACIDITY: 5,7 g/l
