Variety:
Picolit
 
IN THE VINEYARD
 
Soil:
Flysch, interbedded clayey-textured marl and sandstone
 
Planting pattern:
Small parcels surrounded by woodland
 
Vineyard location:
Hillslope terraces
 
Training system:
Single Guyot
 
Average density:
5.000 vines per hectare
 
Average yield:
0.8 kg per vine
 
Elevation:
175-300 metres above sea level
 
Harvest method:
Bunch selection and manual harvest using small cases
 
Average age of vineyards:
20 years
 
Vineyard exposure:
South, south-west
 
Vineyard treatments:
Ground cover treatments: copper and mined sulphur
 
Soil working:
Spontaneous ground cover
 
IN THE CELAR
 
Winemaking:
Spontaneous fermentation with native yeasts in French oak barrels
 
Maturation:
12 months, ageing on the fine lees
 
Number of bottles: produced
1.200
 
Alcohol content:
14 % vol
 
Reducing sugar:
0,7 g/l
 
Total acidity:
4,8 g/l
 
IN THE GLASS
 
Sensory profile:
Dry white wine, floral entry, hints of balsam, minerality and citrus.
Refreshing, savoury, long-lingering persistence
 
Food matchings:
Soft-paste cheese, moderately strong blue cheese, rice or pasta with wild spring greens or seafood, baccalà alla Vicentina (milk-poached salt cod)
 
Serving temperature;
10-12 °C