Tasting Note: Displays a fresh aroma and flavour reminiscent of green apples with a fruity palate and a touch of honeyed complexity alongside crisp acidity and a refreshing, clean finish.
Food Matching: Salads and white meat dishes, such as warm jasmine rice salad with shrimp and Thai herbs, grilled asparagus or steamed fish fillets with scallion-ginger oil.
Vineyard: Yields at 70 hl per ha. Hillside vineyards at altitudes between 450 and 550 metres a.s.l., particularly distinctive for Pinot bianco. Soils are gravely with high calcium carbonate content; cool microclimate with strong contrasts between day and night time temperatures.
Vinification: As little as possible and as much as is absolutely necessary is the motto of the professional winery team. Experience and intuition go hand in hand with the most up-to-date technology. Fermentation for 10 days at a temperature of 18 C in tanks lined with a refrigeration liquid jacket, and high capacity refrigeration units are used for temperature controlled fermentation in order to preserve varietal character in white wines. The wine spends 11 months on lees.