This ancient grape of French origin was brought to South Tyrol towards the end of the 19th century. It is grown on the slopes of Appiano Monte and Cornaiano, then combining it in a single wine in the cellar.
Fermentation takes place in steel for about 14 days at 19-20 ° C, yeasts selected in the company, without malolactic fermentation; aging in acacia barrels (11 hl) and steel; Stabilization with winter cold and light filtration before bottling.
Straw yellow to the eye, with delicate greenish reflections. The nose is discreetly aromatic, open with floral and fruity notes, completed by vegetal memories and mineral nuances. The sip is fresh and full-bodied, fruity like the nose and of good length.
Wine to drink but does not mind a couple of years of bottle aging.
Taste it at a temperature of 10 ° C - 12 ° C. Excellent to combine with the omelette with asparagus.