| Origin |
San Michele all'Adige (TN) |
| Climate |
Altitude 500 m. a.s.l. Exposure: west, with a slope of 34%. |
| Soil composition |
It consists of extremely skeletal and poor white dolomite limestone marl. |
| Harvest |
Harvested in two eras: on August 28, almost immature, extremely acid but with an extraordinary scent of fig and tomato leaf; October 15, overripe, golden and rich in sugar with a pleasant taste of nettle. |
| Vinification |
Vinification obviously separated with a pause of at least twelve hours on the skins, then the alcoholic fermentation in white continues. The first harvest performs malolactic fermentation to reduce high acidity, while the second harvest does not require this fermentation, having a balanced acidity content with over-ripening in the plant. |
| Ageing |
In January the two vintages are cut and after a light passage in small wooden barrels it is bottled in spring. After a short period of rest, it is put up for sale. |
| Pairing |
Great aperitif wine goes very well with grilled fish and shellfish. |