Production area: Buttrio in Monte (180 m a.s.l.)
Soil characteristics: Eocene hills, typically marly soil
Training system: Guyot – 12 buds
Yeld per hectare: 60 hl
Grape harvest: manual
Alcohol: 13.96% vol.
Total acidity: 5.24 gr./lt.
Malolactic fermentation: no
Overall production: 3,000 – 0.75 lt. bottles
Type: dry white
Colour: straw yellow with a green tinge
Bouquet: clear scents of Golden apple, pear, exotic fruit, vanilla, and bread crust
Taste: warm and delicate, with notes of ripe fruit and liquorice
Serve with: starters, soups, egg-based dishes, and fish
Soft pressing, temperature-controlled fermentation, 6-month refining on its own yeast