Grape types: Ribolla gialla
Soil: Ponca, a marl and sandstone rock
Yeld per vine: Approx 1,5 kg per plant
Vine training system: Guyot
Vinification: Skin maceration is done at low temperature (8-10°C). Soft pressing follows and fermentation is done at controlled temperature for a period of about 15 days.
Elevation: In steel tanks under controlled reduction on the lees until the following spring. Once in the bottle, the wine ages for a couple of months.
Wine characteristics: This wine is characterized with a pleasant mix of perfumes which go from a typical local apple to a chestnut flower. It has a rich, elegant and persistent taste in mouth.