Varietà aromatiche dell'alto Trevignano

70% Trebbiano, 30% Malvasia Puntinata
AGEING: 9 months in stainless steel containers plus 3 months in bottle

100% Passerina del Frusinate
AGEING: In steel for 4 months, then 2 months in bottle

100% Riesling Renano
AGEING: 12 months in bottle

Pinot Grigio, Goldtraminer
AGEING: Manual harvest, one part in late August/early September and the other part in late September. Different and separate aging for each individual blend before blending. Part is aged in stainless steel for 1 year, and a small portion undergoes a brief 5-month stint in barrique. Then, 6 months of bottle.

100% Garganega
AGEING: Aged for almost a year in steel, then aged for 8 months in the bottle.

100% Vermentino
AGEING: alcoholic fermentation at a controlled temperature for 20 days. Once fermentation is complete, the wine is racked from the coarse lees
and aged on the fine lees for 9 months

100% Falanghina, guyot, ungrafted
AGING: in steel for 6 months and for another 2 months in bottle

100% Caprettone, guyot, ungrafted
AGEING: steel for 6 months + 2 months in bottle

100% Tocai Friulano
AGEING: Ageing 12 months in stainless steel containers, then in bottle for at least 6 months

100% Ribolla Gialla
AGEING: 12 months maturation in steel + minimum 6 months in bottle

100% Viognier

100% Garganega Veronese
AFFINAMENTO: in vasche d'acciaio a cui segue il bâtonnage su fecce fini

100% Arneis
AGEING: fermentation for 30 days, rest on its own yeasts for 90 days, refined in bottle for 2 months

100% Gewürztraminer
AGEING: in steel with natural static sedimentation

100% gewurstaminer
AGEING: After natural static sedimentation, the clear must ferments at a controlled temperature (16-18°C) in stainless
steel tanks, where it remains for a
long period of maturation on the
leaves. A small portion of the must
ferments and ages in French oak barriques.

100% Vermentino
AFFINAMENTO: leggera surmaturazione in pianta, poi fatto affinare in gran parte in acciaio ed in una piccola porzione in barrique di rovere
di secondo passaggio dove riposa sui lieviti per nove mesi.

100% Caprettone, guyot, ungrafted
AGEING: amphora for 6 months + 2 months in bottle

100% Pinot Grigio
AGEING: one year in amphora + 8 months in bottle

100% Chardonnay
AGEING: 6 months in stainless steel tanks.

50% Caprettone, 30% Greco, 20% Fiano | guyot, ungrafted
AGEING: fermentation at controlled temperature in steel for one year. In the bottle it rests for another 12 months

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