Winemaking: The grapes for our Pinot Grigio come from the vineyards on the Pressano hill endowed with the deepest and most fertile soils. The altitude is approximately 300 m.a.s.l., with a light western exposure. The soil comes from rocks derived from marine sediments dating back to 250 million years ago, in the Werfen strata. The vines are trained on the Guyot and Trentino Pergola methods, with a density of 7,000 and 3,500 trunks per hectare, respectively. The average age of the vines is 25 years.


The hand-picked grapes are crushed and macerated for several hours before being pressed in the absence of oxygen, with no additives. The natural decantation takes place within 12 hours of the pressing. The resulting must ferments in large oak barrels with a capacity of 3000 liters, and in used barriques. After the fermentation, the wine is kept in contact with the lees, which helps maintain aroma and develop complexity. Bottling normally takes place at the end of the summer after the harvest.


This label is reserved for the oldest vineyards of this variety, with a yield of approximately 8,000 kilos of grapes per hectare. Around 15,000 bottles are produced annually.

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