Grape variety
Sauvignon blanc and Pinot blanc
Location and soil
Steep south-facing slopes above Bozen with skeletal soils of quartz and porphyry at 550 meters above sea level.
Training system
Treillage with 8,500 vines/ha
Harvest period
Beginning and middle of September
Management
Close to nature, a lot of manual work, and very little use of machines due to the extremely steep slopes.
Vinification
A few hours of cold maceration, gentle pressing, natural sedimentation of the lees and then fermentation in stainless steel tanks, aging for several months on the fine lees, aging in barrique barrels.
Characteristics
Harmonious interplay between minerality and fruit, fine aroma of green apple, elderflower and apricot, pleasant fresh acidity.
Food recommendations
Well suited to seafood, fish, white meat dishes, as well as wine enjoyment in between or as an aperitif.
