Grape varieties: Sauvignon Blanc
Altitude: 230 mts
Soil type: Calcareous clay soils
Plants density: 6000 plants/Ha
Training system: Guyot
Yield per hectare: 70 q.li
Harvest time: End of August
Average age of vines: 25 years
Classification: Colli di Parma D.O.C.
Bottles produced: 10.000
Harvesting: Hand-picked with selection of grapes
Fermentation temperature: 18° C
Aging: 6 month sur lie with bâtonnage in stainless steel tank
Second fermentation: Metodo Charmant
Alcohol content: 12 % Vol.
Colour: Straw yellow with greenish reflections.
Palate: Dry and elegant, with excellent balance between fresh acidity and softness. The finish is pleasant and elegant.
Nose: Intense and fragrant with hints of apple, tomato leaves and bell pepper.
Serving temperature: 6-8° C.
Food pairing: It is an aperitif wine and excellent with fish starters, including raw fish, excellent throughout a meal.