The grapes are selected and picked by hand in small bins, than soft pressed.

The must is fermented in stainless-steel tanks at the temperature of 16°C.

The wine, after the fermentation that take place for two weeks, stay in contact on the yeasts for five months.

Brilliant yellow in colour, with aromas of pear and peach with soft notes of hay and chamomile. Good acidity and very good persistence gives to this wine a nice elegance.

It is an ideal accompaniment for first dishes and traditional Trentino regional cuisine.

Serve at 12°C.