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
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
BOTTLES AND YIELDS
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.