relatively newly planted vineyards. Guyot training, 2.5m between rows, 1m between vine stocks. 14-16 buds per vine. Stony clay soil with a fair amount of organic matter. The vineyards are mown and mulched. The antiparasitic treatments with low environmental impact are carried out only when the seasonal weather conditions require it. The vines are thinned by 7-10% after flowering.
80 q hectare.
the grapes are picked by hand early in September and selected in the vineyard.
soft pressing and destalking with 12 hours on the skins.
in vats for 3 months, then at least 30 days in the bottle.
in the glass the wine is clear, straw-yellow with golden hues. The bouquet is aromatic and intense. There are notes of yellow fruit (peach, apricot, pineapple). On the palate it is fresh, with a slight sparkle, sweet. It has good intensity persistence and finish.
in the Oltrepò Pavese it is traditionally served as an aperitif with a platter of cold cuts. It is also excellent with pastries, or yellow fruit preserves.