Carefully selected clusters are hand picked into 5 kg boxes. They are then laid out to dry in a cool, well ventilated rooms for several months. The whole clusters are then pressed and the must fermented at a controlled temperature of 18-20°C. After some 6-8 months of ageing, the wine is bottled.
Chardonnay grafted on SO4. Vineyard layout: 3,2 m x 0,8 m. Vine trellising: traditional Trentino pergola system and vineyard layout 2,2 m x 0,8 m. Vine trellising: guyot.
Short pruning; organic fertilizer in alternate years; in-row cover cropping; drip irrigation as needed. Organic cultivation with ICEA certification.