PRODUCTION DISTRICT: Vineyards in Trentino and Veneto, along the Adige valley, and in Friuli.
TYPE OF SOIL: Well-drained alluvial soil with gravel.
HARVEST: End of august and beginning of september.
WINEMAKING METHOD: The grapes are softly pressed and the must cold settled. The fermentation takes place off the skins with cultured yeasts at a temperature of 16–18° C. The new wine remains in stainless-steel vats until cold sterile bottling.
SENSORY PROFILE: Straw yellow color; at the nose well defined aromas of wild flowers with hints of honey and apple. On the palate, the wine is dry and round, full yet fresh and lively, with delightful notes of ripe pears on the lingering finish.
RECOMMENDED CELLARING: One year.
FOOD PAIRING: Antipasti, starters, fish, and cold white meats.