A special name for one of the grape varieties which is best suited to the high altitudes of the Dolomites hills. Selected in Switzerland, in the village of Thurgau by the geneticist Herman Müller, this vine is cultivated mostly in the Val di Cembra, where, sheltered by mountains and woods, its characteristics of understated elegance have found a natural home.

The grapes are harvested in late September, undergo cold maceration for 5-8 hours and are then pressed. The must, after natural cold settling, is fermented at a low temperature.

The soils of calcareous and porphyritic origin give an elegant minerality, well integrated by the floral aromas of the grapes and the aromas generated by the yeast during fermentation.

Fresh wine, it goes well with seafood appetizers and rice first courses.

The aromatic profile recalls the minerality of the limestone and porphyritic rocks of the area, with notes of flint, sage, and nettle well blended with the aromas of lime and grapefruit.

SERVING TEMPERATURE 8-10°C

ALCOHOL CONTENT 12%