||Villazzano (TN), at Arcadia locality at an altitude of 290 m a.s.l. Exposure: west.
|Composition of the land
||Silty-sandy, deep, generally fertile, of mixed lithology.
||Manual harvesting in mid September.
||Soft pressing; static decantation of the must; fermentation at controlled temperature (18°C) in stainless steel tanks.
||Ageing on the lees for about 5/6 months before bottling.