CHARDONNAY

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VINEYARD AREA: From the region of Burgundy, the Chardonnay grape was introduced to Trentino at the end of the nineteenth century and found an

ideal habitat on the foothill slopes. It is cultivated in the hills and lower slopes of the area around Mori Brentonico and Ala.

METHOD: The grapes are harvested in early September and, after a light pressing and the first-pressing must is clean, fermentation takes place at a controlled temperature in stainless steel tanks.


GEWURZTRAMINER

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VINEYARD AREA: The name Traminer is derived from Termeno, a municipality in South Tyrol where the grape was first developed. It was introduced into our territory in the early 90s exclusively in well-exposed vineyards located on the hillside slopes of Baldo, so as to accentuate the characteristics and intense

aromatic fragrance.

METHOD: The grapes are carefully selected in the vineyard for harvesting in the second half of the month of September. The grapes remain in the press for the time required to extract the aromatic overtones present in the grape skins. The must then undergoes fermentation at a controlled temperature in small stainless steel tanks.


MERLOT

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VINEYARD AREA: Aubiquitous cultivar of French origin, it thrives in the ideal soil of the Trentino hills, especially where the vineyard is located on well-structured, medium- textured soil and exposed to the south/ south-east.

METHOD: The grapes, harvested at the end of September, remain for approximately 10 days in contact with the skins after pressing. During this period, the pressing process is repeated daily to favor the extraction of polyphenolic substances which are essential for the structure of a great wine such as Merlot. After racking, the wine is aged in barriques and large oak barrels.


MOSCATO GIALLO

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VINEYARD AREA: A typical Trentino cultivar that offers a unique product, especially when cultivated in sun-exposed areas such as those in the territory of the lower Valle di Gresta and in the characteristic terraced vineyards located

behind the town of Mori.

METHOD: The grapes, of an intense golden yellow color, are harvested in the second half of the month of September. The grapes remain in the press for approximately 12hours; the time necessary in order to extract the intense aromatic overtones. The clean first-pressing must undergoes fermentation at a controlled temperature in stainless steel tanks.


MULLER THURGAU

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VINEYARD AREA: This varietal takes its name from the Swiss researcher Hermann Müller from Thurgau who first crossed the varieties of Riesling and Silvaner Verde. It is cultivated in vineyards on the mountain side of Mount Baldo, on the slopes facing south-east at an altitude of over 400 meters.

METHOD: The grapes are harvested in the second half of the month of September. The grapes remain in the press for the length of time necessary to extract the aromatic overtones present in the grape skins. The clean must then undergo fermentation at a controlled temperature in stainless steel tanks.

PINOT GRIGIO

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VINEYARD AREA: The varietal, which produces grapes with copper-colored skins,  is cultivated in the semi-hilly areas of the municipalities of Mori and Ala.

METHOD: The harvest begins in early September. Following the cycle of light pressing, the clean first-pressing must undergoes fermentation at a controlled temperature in stainless steel tanks.