||Alto Adige. Altitude: 300 – 450 m (985 - 1475 ft.) above sea level.
|Composition of the land
||Moderately loose and pebbly of morenic and fluvial origin.
||The grapes, picked fully ripe and undamaged, were soft-crushed and the resulting must racked into stainless steel tanks to ferment for 8-10 days at acontrolled temperature of 16-18 °C. The wine then remained on the lees for several weeks to acquire volume and complexity before going into bottle.
||A fine aperitif that is also a superb match for seafood salads, meat or fishbased starters served with succulent sauces, full-flavoured soups and even white meats.