A wine obtained from the soft pressing of Cortese grapes and from the low temperature fermentation of the must obtained from them.
Cortese has a straw yellow colour and is distinguished by the aromatic freshness of flowers and white pulp fruit and for its rich flavour on the palate combined with a lean body.
The grapes are harvested as soon as they reach the potential strength of about 12.5°C (12.5%) and a rather high acidity. The harvested grapes are brought to the cellar in boxes with contents weighing about 20 kg, where they undergo cooling and subsequent direct pressing.
Once the clear must is obtained, it is fermented at a temperature of about 15°C to keep the perfumes unaltered. It is refined on its own rich deposits for about four months at a temperature of around 4°C.
Afterwards it undergoes clarification and stabilization and is then bottled in the spring following the harvest.