MULLER THURGAU - Trentino Doc
Origin of vine:
 Geisenheim (Germany). Cross created by H. Mùller in Canton Thurgau (CH)
Procution area:
 terraced vines in Val di Cembra, in the municipality of Giovo.
Growing method:
 simple Trentino trellis.
Harvest period:
 mid September.
Wine making:
 white wine-making at low temperatures, with supervised fermentation at 18° C, for 6-10 days.
Refining:
 in steel casks and in the bottle.
Annual output:
 13.000 bottles.
Organoleptic characteristics:
Colour:
 dull straw-yellow, with green highlights.
Aroma:
 hints of sage and rosemary, green apple and traces of exotic fruit.
Flavour:
 dry, light, savoury and slightly acidulous, fresh and inviting.
Accompaniment to:
as an aperitif, or with hors d'oeuvres, fish and asparagus dishes.

PINOT GRIGIO - Trentino Doc
Origin of vine
 Burgundy (France); a mutation of Pinot Nero.
Procution area:
 Piana Rotaliana
Growing method
 Guyot and Trentino trellis
Harvest period:
 first half of September.
Wine making:
 white wine-making with soft crushing and fermentation at temperatures between 18 and 20° C. for 8-10 days.
Refining:
 in steel casks and in part in barriques.
Annual output:
 13.000 bottles.
Organoleptic characteristics:
Colour:
 from straw-yellow to golden.
Aroma:
 light and pleasant, ethreal, fruity slight vanilla and mineral tastes.
Flavour::
 dry, full, smooth and lasting.
Accompaniment to:
as an aperitif, or with hors d'oeuvres, starters, mushroom or egg based soups, freshwater fish.

CHARDONNAY - Trentino Doc
Origin of vine
 Burgundy (France). First grown in Trentino late 1800s.
Procution area:
 Hills of Pressano and Piana Rotaliana.
Growing method
 Trentino trellis and Guyot.
Harvest period:
 first half of September.
Wine making:
 white wine-making with soft crushing and fermentation at temperatures between 18 and 20° C. fro 8-10 days.
Refining:
 in steel casks and in part in barriques.
Annual output:
 10.000-13.000 bottles.
Organoleptic characteristics:
Colour:
 strw-yellow.
Aroma:
 fresh and fruity with hints of vanilla.
Flavour::
 full, dry, savoury, smooth and lasting.
Accompaniment to:
as ab aperitif; or with fors d'oeuvres, soups, fish and white meat dishes.

LAGREIN - Trentino Doc
Origin of vine:
 South Tyrol, where it was cultivated by the Benedictine monks at the monastery in Gries.
Productino area:
 Piana Rotaliana.
Growing method:
 Trentino trellis.
Harvest period:
 last decade of September, early October
Wine making:
 ired wine-making, in steel vats, fermentation fro 6-8 days at temparatures of 26-28° C.
Refining:
 in steel casks and in part in barriques.
Annual output:
 10.000-13.000 bottles.
Organoleptic characteristics:
Colour:
 intese ruby red with purple highlights.
Aroma:
 traces of violet and dark chocolate with a hint of spice.
Flavour:
 traces of viole and dark-balanced, smooth with a pleasant taste of tannin.
Accompaniment to:
red meats, game, polenta and seasoned cheeses.

MERLOT - Trentino Doc
Origin of vine:
 Bordeaux (France). Wedely cultivated in Trentino.
Productino area::
 Piana Rotaliana.
Growing method:
 Guyot eand Trentino trellis.
Harvest period:
 end of September.
Wine making:
 ired wine-making in steel vats, fermentation for 8-12 days at temperatures betwenn 26 adn 28° C.
Refining:
 in steel casks and in part in barriques.
Annual output:
 10.000-13.000 bottles.
Organoleptic characteristics:
Colour:
 ruby red.
Aroma:
 fruity with slight grassy and spicy elements.
Flavour:
 dry, full, good tannin taste, well-balanced with a hint of spice.
Accompaniment to:
with cold cuts, grilled or poached white and rede meats, as well as semi-soft and seasoned cheeses.

TEROLDEGO - Rotaliano Doc
Origin of vine:
 autochthonous Trentino vine typical of the Piana Rotaliana, where it has been cultivated since the 1300s.
Productino area::
 Piana Rotaliana, in the municipality of Mezzolombardo.
Growing method:
 Trentino trellis and Guyot.
Harvest period:
 last decade of September, early October.
Wine making:
 red wine-making in steel vats, fermentation fro 8-12 days at temperatures of 26-28°C.
Refining
 in steel casks and in part in barriques.
Annual output:
 20.000-24.000 bottles.
Organoleptic characteristics:
Colour:
 intense ruby red with purple traces.
Aroma:
 peasantly fruity and intense, reminiscent of wood fruits, vinous.
Flavour:
 dry, savoury, slightly bitter with an almond aftertaste, full bodied and pleasant, lasting and smooth with age.
Accompaniment to:
with cold cuts, braised adn roast white and red meats, game and cheeses.