Soil type:
Volcanic, clay, excellent soil texture, high minerality
Geological area:
Trissino, hilly, 300 metres a.s.l., south-eastern/south-western exposure
Harvest:
Harvested early September, handpicked into 8kg crates
Vinification:
Soft pressing, fermentation without adding yeasts in stainless steel tank with controlled temperature, aging on its lees, static sedimentation
Aromas:
Blossom, stone fruit, spontaneous aromatic herbs, honey, petrol and flint
Palate:
Dry, full-bodied with notes of citrus, high minerality, long finish
Food paring:
Light vegetable starters, light main courses, truffles, eggs, white fish and meat