Magrè and Salorno. 230 to 240 metres a.s.l. (750 - 790 feet)

Stony, sandy with a very high content of limestone.

Maturation: on the lees, partly in large casks and partly in stainless steel tanks (approximately 9 months) Interplay between different components: partly classic vinification, partly short skin contact and extended time on the lees and partly whole cluster vinification Fermentation: spontaneous fermentation, partly in large casks and partly in stainless steel tanks.

Best to be drunk: 2-6 years

Straw-yellow with a red shimmer

Slightly aromatic, pronounced bouquet, fruity (melone, peach) spicy, mineral

Ric, lively, fresh, fruity, dry

Starters, pâtés and terrines, cold meat, all kinds of fish and seafood, white meat and poultry