Color
Brillant, clear, straw-yellow with a green hint
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The Chardonnay grape variety was introduced to Alto Adige by Archduke John around 1835 and later promoted by the founder of Italy's first school of oenology. Originally known as Yellow Pinot Bianco, the variety became popular in Alto Adige in the 1980s. The grapes come from sites around Magrè, Cortaccia, Salorno and Pochi that have the chalky gravel soils that are ideal for growing Chardonnay.
Brillant, clear, straw-yellow with a green hint
Delicate aroma, pronounced bouquet, fresh, fruity (peach, melone, citrus), floral, mineral
Medium bodied, well-balanced, fruity, jucy, dry
As an aperitif, with starters, all types of seafood (fish and shellfish), chicken, pasta
Selected vineyards in Magrè, Cortaccia, Pochi and Salorno. 230 to 500 metres a.s.l. (750 - 1,640 feet)
Sandy and stony soil with an important content of limestone
On the lees in stainless steel tanks (approximately 4 months).
Fermentation: Termperature control in stainless steel tanks
1-2 years
The goals of biodynamic agriculture is to create a closed farm organism, in which the coexistence between humans, animals and plants plays a decisive role.