Production area: Buttrio in Monte (180 m a.s.l.)
Soil characteristics: Eocene hills, typically marly soil
Growing system: Guyot – 12 buds
Yeld per hectare: 60 hl
Grape harvest: manual
Alcohol: 14% vol.
Total acidity: 5.49 gr./lt.
Malolactic fermentation: no
Overall production: 3,000 – 0.75 lt. bottles
Type: dry white
Colour: straw yellow
Bouquet: yellow flowers, spices (nutmeg, cinnamon)
Taste: fruity, with good acidity and good structure
Serve with: delicate starters, first courses and fish soups
Soft pressing, temperature-controlled fermentation, 6-month aging on its own yeast