Farra di Soligo in the lieu-dit “San Gallo,” 2.3 hectares at 350-370m above sea level, planted in 1950. Southern exposure. Trained in the traditional Sylvoz or Doppio Capovolto.
Whole-cluster pressed; primary fermentation with indigenous yeasts in 30HL stainless steel vats, secondary fermentation in bottle using must from this same vineyard and vintage. Undisgorged. No residual sugar.
Citrus, Alpine herb and green-apple aromas carry through to the vibrant linear palate along with lemon zest, Anjou pear and a yeasty hint of bread crust. It's extremely refreshing, with crisp acidity and a dry finish