Grape varieties: Sauvignon Blanc.
Production area: vineyards located in particularly suitable areas in Triveneto, north east of Italy.
Soil composition: morainic, of medium fertility.
Growing systems: traditional “pergola trentina” and guyot.
Vinification: cold maceration of the grapes and subsequent long fermentation in stainless steel tanks. Maturation in contact with its own yeasts until bottling.
Food pairings: excellent as an aperitif, it is an ideal companion for dishes based on vegetables, especially asparagus, pasta with “pesto” sauce and seafood risotti.
Service temperature: 8-10 °C.