Nose

Fruity aroma of ripe fruit and notes of smoky vanilla

Palate

Strong, mineral, unforgettable

Growing Conditions

Sites: Premium selected vineyards in the municipality of Eppan (450–550m)
Exposure: Southeast, southwest
Soil: Sandy limestone gravel (or calcareous gravel soils)
Training System: Guyot

Harvest

End of september to early october; harvest and selection of grapes by hand.

Winemaking

Fermentation, malolactic fermentation and development on the lees in barrique-tonneaux. Assemblage takes place after almost a year, followed by at least eight months of further maturation in steel tanks.

Appearance

Straw yellow with a light green luster

Food Pairing

Pairs well with hearty dishes like fritto misto (fried seafood), porcini-mushroom ravioli with cream sauce and risotto with Graukäse cheese and chili. It also goes well with roasted chicken and "Wiener Schnitzel".