The grapes: 100% pinot grigio.
The vineyard: selected vines that grow on well-ventilated hills between 200 and 250 metres above sea level at San Floriano, or in small percentages in the communes of Oslavia and Zegla. The vines are grown using the spurred cordon or double-arched cane systems which allow the grapes to grow moderately exposed to the sun, and well-ventilated, in soil composed prevalently of marlstone and sandstone, with a density of more than 4500 vines per hectare; the average grape crop is 8-8.5 tonnes/hectare, with a yield in wine of 65%.
Vinification: the grapes are harvested by the middle of September after achieving perfect ripeness, essential for the vinification of this vine; taken to the cellar, they are subjected to different vinification techniques for extracting the flavours and colour from the skin. The grapes are vinified off the skins with soft pressing; after static cold decantation, the first pressings ferment slowly in the presence of selected yeasts at a controlled temperature; part of the must is left for several hours (about 12) in contact with the skins at about 10°C (cryomaceration process); sometimes alcoholic fermentation is followed by alcoholic fermentation; before cold sterile bottling, the wine is aged on the yeasts for a period of about 5 – 6 months.
The wine: the colour is bright golden yellow; an ample and pervasive perfume with an engaging fragrance of wild honey, walnut husks and dry flowers; a dry, smooth, creamy, fresh and harmonic flavour, with an elegant very persistent finish of Kaiser pears and fruit with ripe yellow flesh.
Analytical data: 13% alcohol; 4.850 g/l total acidity; 3.30 pH ; 5.3 g/l sugar; 18 g/l dry extract.
Optimum conservation: 2-3 years in bottles laid on their sides in a cool dark environment.
Gastronomic combinations: white meats, roast rabbit, stewed fish and cuttlefish, hors d'oeuvres of cold cuts
Serving temperature: 10-12° C.