||White biodynamic still dry aromatic
||Vogelmaier vineyard on the northwest side of Lake Caldaro at an altitude of 300 to 350 metres (990 – 1,150 feet).
|Composition of the land
||Sandy, gravely and partly loamy soils.
||Fermentation in stainless steel tanks; maturation on the fine lees during 4 months.
||As an aperitif or after-dinner drink, with well-flavoured starters such as sausages, pâtés and terrines, grilled fish, especially Tuna, Asian food, cheeses.