Grape variety
Sauvignon 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 8,000 vines/ha
Harvest period
End 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 solids, and subsequent fermentation in stainless steel tanks, followed by aging for several months on the fine lees.
Characteristics
Harmonious interplay between fruit and minerality, aromas ranging from passion fruit to elderflower to nettle, pleasant acidity with long-lasting drinking pleasure.
Food recommendations
Ideal with fish dishes, poultry, and asparagus, also excellent as an aperitif
