Vines: Malvasia, Chardonnay, Sauvignon, and Friulano
Production area: Buttrio in Monte (180 m a.s.l.)
Soil characteristics: Eocene hills, typically marly soil
Training system: modified Guyot – 12 buds
Yield per hectare : 40 hl
Grape harvest: manual
Alcohol: 13.66% vol.
Total acidity: 5.42 gr./lt.
Malolactic fermentation: no
Overall production: 3,000 – 0.75 lt. bottles
Type: dry white
Colour: straw yellow
Bouquet: intense and delicate, initially flowery, with final hints of citrus and exotic fruit
Taste: full, creamy, with a citrus aftertaste, overall long and persistent
Serve with: white-meat bolognaise dishes, grilled fish, white-meat main courses, medium-aged cheese
Malvasia and Chardonnay are fermented and refined in 400-litre barrels; Friulano and Sauvignon are fermented and refined in steel tanks. All wines are blended in March, bottled in June, and aged for at least three months