| Climate |
Altitude: 450 - 650 m. a.s.l. Exposure: South - Southwest. |
| Harvest |
By hand, with the selection of the grapes. |
| Vinification |
Gentle whole cluster pressing and clarification of the must by natural sedimentation. It follows slow fermentation at a controlled temperature in big oak barrels (70 + 30 hl). |
| Ageing |
Malolactic fermentation and ageing on the lees in traditional wooden barrels for 12 months. |
| Pairing |
Spicy fish soup, steamed mussels, or spaghetti with mussels. It is also an interesting pairing with crusted mussels, grilled cuttlefish, or typical Alpine fish. It also goes well with artichokes with mature Pecorino, parmesan, or the Swiss Tête de Moine cheeses. |