Very intense, creating the scents of green apples,
Kaiser pear, almond blossom, tarragon and mineral notes.


Dry, intense and persistent. Great match with the
smell, the taste of apple stands out particularly fragrant. It’s
long lasting, balanced and elegant, it has a very pronounced
mineral finish.

Growing Conditions

Production area: Hill sides of Rive di San Pietro di Barbozza
Soil: calcareous, sub-alkaline.


Manual, with grape selection.


Vinification: Soft pressing of the grapes with membrane
presses, settling of must, fermentation at controlled
temperature (18 °) with selected yeasts. Maturation on
the lees in stainless steel tanks for about three months.

Fermentation: Italian method with temperature controlled
fermentation (14 ° -15 °) performed with selected yeasts.
Tartrate stabilization in cold (4 °) and microfiltration of yeast
before isobaric bottling. Cycle time about 60 days.
del ciclocirca 60 gg. Stabilizzazione tartarica a bassa

- Pressure 5.8 atm


Straw yellow color with greenish reflections,
compact and durable foam, fine perlage.

Food Pairing

Excellent as an aperitif and for any time. It goes well with
soft alpine cheeses, first courses, with baked sea bream
and steamed fish.