| 葡萄 |
55% Müller Thurgau, 20% Pinot Bianco, 15% Chardonnay, 10% Sylvaner Verde |
| 土地的組成 |
Acid, volcanic clay sands. |
| 系統 |
Pergola Trentino on a steep slope 70% and Gujot monolateral 30%. |
| 釀造 |
50% fermentation with skins and stems in stainless steel, 30% fermentation of the must macerated for 5 hours in used tonneaux, 40% fermented in Inox. |
| 陳年 |
Until November 40% in used tonneaux and 60% in stainless steel on the lees of fermentation and after aging in stainless steel on fine lees. |