| Grape varieties |
55% Müller Thurgau, 20% Pinot Bianco, 15% Chardonnay, 10% Sylvaner Verde |
| Soil composition |
Acid, volcanic clay sands. |
| Cultivation system |
Pergola Trentino on a steep slope 70% and Gujot monolateral 30%. |
| Vinification |
50% fermentation with skins and stems in stainless steel, 30% fermentation of the must macerated for 5 hours in used tonneaux, 40% fermented in Inox. |
| Ageing |
Until November 40% in used tonneaux and 60% in stainless steel on the lees of fermentation and after aging in stainless steel on fine lees. |