Production Area: Buttrio in Monte (180 m a.s.l.)
Soil characteristics: Eocene hills, tipically marly soil
Training system: Guyot – 10 buds
Yeld per hectare: 55 hl
Grape harvest: manual
Alcohol: 14.00% vol.
Total acidity: 5.28 gr./lt.
Malolactic fermentation: no
Overall production: 8,000 – 0.75 lt. bottles
Type: dry white
Colour: straw yellow with greenish nuances
Bouquet: slightly aromatic, intense, and persistent, reminiscent of fig leaf, green pepper, tomato leaf and sage
Taste: dry and round, with a pleasant mineral finish
Serve with: ham starters, seafood (especially lobster, shrimps), salmon, and French-style fish dishes
Soft pressing, temperature-controlled fermentation (between 17° and 20°C), 6-month refining on its own yeast