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: 6 hl
Grape harvest: manual
Alcohol: 12.40% vol.
Total acidity: 5.80 gr./lt.
Sugar: 135.00 gr./lt.
Malolactic fermentation: no
Overall production: 500 – 0.5 lt. bottles
Type: sweet dry
Colour: golden yellow
Bouquet: intense and delicate bouquet of wildflowers with hints of dried fig and ripe apricot
Taste: not exceedingly sweet, with notes of ripe fruit (apricot, pear), dates, and dried fig
Serve with: blue cheese, foie gras dishes, excellent as a “meditation” wine
Dried to raisins on trellis for 40 days, pressing, fermentation, 12-month aging in small oak barrels