| Grape varieties |
Pinot Bianco, Ribolla Gialla |
| Soil composition |
Flysch (locally called “Ponca”) consistingin marls and sandstones. |
| Vinification |
Before entering the cellar, the grapes undergo a strict selection on triage table to selectonly the very best grapes. To follow, macerationon the skins for one night at a temperature of 5 °C. The grapes are soft-pressed to preserve the integrity of the skins and obtain a very gentle crushing of the same. |
| Ageing |
The must is removed from the lees at low temperatures in stainless steel tanks. Racking directly into barrique where both alcoholic and malolactic fermentation take place. Remains in barrique from 36months. Settling only if required. Bottling with only light filtration followed by bottle ageing for 36 months. |
| Pairing |
An incomparable companion to bouillabaisse, oven-baked and poached fish as well as mostarda (sweet-tart chutney). The perfect match with pate de fois gras with porcini mushrooms and ravioli with fondue andtruffle. |