||Lavis, Meano and the lower Cembra Valley.
||Exposure and altitude: West, south-west; 370 m. a.s.l.
|Composition of the land
||Porphyritic glacial sediments of sandy loam.
||Guyot and simple Trentino pergola
||Manual harvesting in early September, soft pressing.
||Static decantation of the must, fermentation at a controlled temperature of 20° C in stainless steel tanks.
||On the lees for approximately 5/6 months before bottling.
||Price La Vis Chardonnay 2017 € 6.20