Grape: 100% Riesling
Production area: Montecalvo Versiggia
Altitude of the vineyard: 310 meters/1,000 ft AMSL
Type of soil: Silt-clay soil
Training system: Modified Guyot system
Yield: 70 – 80 hl/ha or 3 tons/acre
Fermentation: 7 days
Vinification: The grapes are harvested by hand in boxes and then pressed slightly. The must is clarified, and the yeasts are subsequently inserted. At the end of the fermentation process, the lees are stirred weekly until January. Re-fermentation in bottle and left to mature on lees for 6 months.
Alcohol: 12 % vol.
Residual sugar: 8 g/l
Total acidity: 5.8 g/l
Total sulfur dioxide: 80 mg/l
Ideal food pairings: Ideal as an aperitif, light entrées and sushi
Serving temperature: 8°-10° C
Tasting notes: Straw yellow with shiny green reflections, the fine perlage facilitates aromas of honey and white flowers. An effervescent prickle of bubbles pop on the tongue accompanied by pleasant notes of honey and bread crust, and ending with an intense mineral closure.