About this wine

Vineyard and terroir

The vineyards lie close to Lake Caldaro at an altitude of 230 m. The fruit comes from the estate's oldest historic vineyards. Soils are humus-rich sandy clay over a limestone and gravel subsoil, which gives the wine mineral energy and a complex, layered structure.

Vinification

The grapes are harvested and selected entirely by hand. After gentle pressing, the wine is fermented in equal portions in stainless steel tanks and French oak barrels. Malolactic fermentation is complete (100%), giving a distinctive softness and a rich structure.

Ageing

The wine matures on fine lees for 12 months before release, followed by a further six months of bottle ageing in the winery's cellars.

Tasting profile

A powerful white with refined, aristocratic character and a deep, distinguished, classic style. Soft in texture, with a rich, complex, layered structure and mineral energy.