Production area: Buttrio in Monte (180 m a.s.l.)
Soil characteristics: Eocene hills, typically marly soil
Training system: modified Guyot – 12-15 buds
Yeld per hectare: 60 hl
Grape harvest: manual
Alcohol: 14.08% vol.
Total acidity: 5.09 gr./lt.
Malolactic fermentation: no
Overall production: 7,500 – 0.75 lt. bottles
Type: dry white
Colour: straw yellow
Bouquet: intense and flowery, with light hints of hawthorn, nettle, and wildflowers
Taste: dry and harmonious, with a gentle almond aftertaste
Serve with: starters, white meat soups, sauce-based dishes; ideal as an aperitif
Soft pressing, temperature-controlled fermentation, 6-month refining on its own yeast