This variety has been cultivated in South Tyrol for a century and has established itself as a reference point for local production. It owes its aromatic complexity to the strong temperature variations between day and night and to the deep calcareous soils of the high hills around Bolzano. A manual harvest with an important selection of the best grapes and then fermentation in large oak barrels and subsequent maturation in the same for many months. The result is an important white, structured, broad, complex, but also endowed with great finesse. Important lunches and dinners are its ideal location.