White-wine vinification with brief skin contact and subsequent soft-crushing of the grapes, followed by fermentation in steel at controlled temperatures of 17-18 °C. Maturation is in steel with lees contact until the end of January, when the wine is prepared for bottling.
Sensory profile and impressions
Straw yellow; intense, varietal aromatics; fresh-tasting on entry showing appealingly sweet through to the lingering, well-balanced finish.
Food matchings
Ideal with biscuits or typical Alto Adige desserts such as strudel, “krapfen” doughnuts and fruit tarts.
