The harvested grapes with maturation on layers are dried and the must fermented in the end of autumn. The result is a warm, golden-hued wine, lusciously sweet and intensely aromatic, with a generous, full palate.
Carefully selected clusters are hand picked into 5 kg boxes. They are then laid out to dry in a cool, well ventilated rooms for several months. The whole clusters are then pressed and the must fermented at a controlled temperature of 18-20Â°C. After some 6-8 months of ageing, the wine is bottled.
Chardonnay grafted on SO4. Vineyard layout: 3,2 m x 0,8 m. Vine trellising: traditional Trentino pergola system and vineyard layout 2,2 m x 0,8 m. Vine trellising: guyot.
Short pruning; organic fertilizer in alternate years; inrow cover cropping; drip irrigation as needed. Organic cultivation with ICEA certification
colour: deep golden yellow
bouquet: ripe fruit, dried fruit (apricots, figs), spices
alcohol content: 12,50 % Vol.
total acidity: 6,00 g/l
sugar: 130 g/l
dry extract: 38 g/l
Pleasantly sweet and velvety; encompassing but still with good freshness and sapidity.
SUGGESTIONS FOR SERVING
At the end of a meal with full-flavoured cheeses. Excellent also as a dessert wine with petits fours.
THE BEST SERVING TEMPERATURE IS