About this wine
Vineyard and terroir
The selected fruit comes from vineyards at 300–350 m above sea level, on silty marl soils.
Grapes
The Cortese grapes are selected.
Vinification
The grapes are harvested by hand in the second week of September and gently pressed at the winery. Fermentation takes place in stainless-steel tanks at a controlled temperature of 18 °C, using selected Saccharomyces cerevisiae yeast. After natural settling at the beginning of winter, the wine is racked off its sediment and cold-stabilized at the end of winter.
Ageing
The wine is bottled at the beginning of the spring following the harvest, then rests in bottle for 2–4 months in the winery’s cellars.
Tasting profile
The aroma is bright and expressive. The palate is pleasant and well balanced.
Label / history
Annual production totals 7,000 bottles.
