About this wine
Vineyard and terroir
The grapes grow in the estate's vineyards high in the mountains between the Alps and the Adriatic Sea. The local climate allows the grapes to reach full phenolic ripeness and develop deep aromas.
Vinification
Each variety is hand-harvested in small crates at optimal ripeness, usually in mid-September, and vinified separately. 70% of the grapes are pressed immediately; the must settles and is then fermented in stainless steel tanks at a controlled temperature. The remaining 30%, made up of Riesling and Sauvignon Blanc, undergoes 48 hours of cryomaceration before pressing, then ferments in steel tanks at 18–20 °C. 50% of the wine undergoes malolactic fermentation.
Ageing
The wines rest 6 months on the lees, then are blended and bottled.
Tasting profile
Delicate aroma and a fresh, fruity taste.
Serving and pairing
Suited to hot days, or to olives on a summer terrace.
