Vineyard planted area: ha 22.
Grapes variety: 100% Cortese.
Pruning system: traditional Guyot.
Cultivation: organic-biodynamic method. The vines are cultivated without using fertilizers and agrochemicals.
Yield: 9000 kg/ha.
Soil: limestone clayey ground, excellent texture, good presence of minerals.
Geological zone: Tassarolo, hillside, 300 m (asl), south/east – south/west exposure.
Grape harvest: half September, hand harvesting.
Wine production method: soft crushing of the grapes; the must obtained after natural decanting, is fermented in stainless steel tanks under temperature control. Alcoholic fermentation occurs without using selected yeasts for a period of 20/25 days. The permanence of the wine on the yeasts lasts for at least 2/3 months, and after cold stabilization, is bottled at the beginning of March.
Alcoholic content: 12%.
Total acidity: 6 g/l.
Color: straw yellow with slightly greenish reflections.
Scent: intense scents of white flowers and fruit exacerbated by a delicate minerality.
Taste: fresh, good structure matched with elegance and pleasantness, well-balanced acidity and good persistence at the end.
Serve with: excellent as aperitif, it successfully matches with main courses, white meats, fish and vegetables.
Serving temperature: 8/10°C.
Storage: bottles stored in a cool, dry and constant temperature can be stored for 4/5 years.