ALCOHOL CONTENT: 13% volume.

GRAPE VARIETIES USED: TRAMINER 100%

PRODUCTION AREA AND EXPOSURE: vineyards of Campo di

Pietra in the Piave River basin south-east of Treviso. The grapes are from vines with an average age of 15 years facing mainly south. 

SOIL TYPE: caranto, a type of terrain which derives from the weathering of sedimentary rocks, with a balanced proportion of clay and humus. 

TRAINING SYSTEM: Guyot

VINTAGE: harvested by hand into crates, in two or three different times, depending on the year (from early September almost to the end of the month) in order to bring out the grapes’ aromas to best advantage.

 

VINIFICATION: soft pressing of the whole grape, partially destemmed and subjected to cold maceration for a few hours. Cold settling of the must, followed by decantation and fermentation at a controlled temperature of 15-17°C for 15 days.

MATURATION AND AGEING: yeast contact for six months in stainless steel tanks with regular batonage.

ORGANOLEPTIC CHARACTERISTICS: straw yellow in colour ranging from pale to bright. Floral aromas reminiscent of rose, ripe exotic fruit, with a hint of orange rind and orange blossom. Well-orchestrated, seductive rounded plate, zesty and spicy. 

SUGGESTED PAIRINGS: Excellent with smoked speck, raw ham, starters (especially shellfish) and spicy dishes. Also interesting on its own.

HOW TO SERVE: at a temperature of 10-12° C in good-sized, long-stemmed glasses.