Nose

Soft aromas of apple, melon and vanilla

Palate

Velvety, fresh and elegant, concentrated

Growing Conditions

Sites: Selected vineyards in Eppan/Berg (450–600m)
Exposure: South-southeast
Soil: Limestone gravel with clay
Training System: Guyot

Harvest

end of September; harvest and selection of grapes by hand

Winemaking

Fermentation, malolactic fermentation and development of a portion (50%) on the lees in barrique-tonneaux. The remainder is vinified in large oak barrels. After nearly a year, the two wines are assembled and mature together in steel tanks for another eight months.

Appearance

Golden yellow with glints of green

Food Pairing

An exclusive companion that pairs perfectly with fish such as tuna carpaccio and octopus on potato-and-olive tartar as well as with shellfish like grilled scampi. It also goes well with asparagus and white meat. In addition, it combines very nicely with typical local dishes such as „Schlutzkrapfen“ or „Spinatspatzlen“.