About this wine
Vineyard and terroir
The grapes were harvested from vineyards at 600–700 m above sea level. Mineral-rich soils, a cold Alpine climate and a long growing season extending well into autumn contribute to the wine’s aromatic intensity, flavour and fruit acidity.
Vinification
The grapes were picked in late October 2008. Fermentation took place in stainless-steel tanks at a controlled temperature of 20 °C, using traditional methods.
Ageing
The wine was bottled in April 2009 and then rested for three months in the monastery cellars.
Tasting profile
Intense aromas and flavours are accompanied by appealing fruit acidity.
