| Classification |
DOC Alto Adige Chardonnay
|
| Vinification |
Before being passed through the press, the grapes are allowed a few hours of maceration with the skins in order to accentuate the fruitiness of the wine. Afterwards, the grapes are gently pressed and clarified through the natural settling of sediments. The alcoholic fermentation is carried out with pure strains of yeast at a controlled temperature of 19 °C (66 °F). |
| Pairing |
Appetizers, pasta dishes, and white meats. |