Grape: Riesling (100%)
Training system: Guyot
Vines per hectare: 4.200
Vineyards orientation: south-east
The grapes, harvested by hand in the vineyards surrounding the winery, are softly pressed. The resulting free-run must is put in temperature-controlled stainless-steel vats and cooled down to extract the best aromatic substances. The free-run must is then clarified. The alcoholic fermentation is started using selected yeasts and is carried out at a controlled temperature. The wine is then filtered, stabilised and bottled.
Sight: straw yellow colour.
Nose: intense and elegant nose.
Palate: sapid and dry with a long finish.
Suggested pairings: excellent as a pre-meal drink, it pairs well with seafood, white meat and vegetables.
Service temperature: 10 °C
Alcohol: 13% (the alcohol content may vary slightly from one vintage to another).