Precocious ripening vine, it gives good results even when cultivated at high altitudes. In some areas it produces good late-harvest varieties.
Cultivation system: low rows with guyot pruning
DOC Production allowed: 100 quintals of grapes per hectare
Vinification yield: 70% of the harvest for the base variety, 50% for late harvest varieties.
Vinification: traditional, sometimes with maceration of grape skins
Surface area: surface area registered in the DOC Vineyard Register is 6.10 hectares (2004)
Production: declared for DOC: 172 hectolitres (2003)
Colour: deep straw yellow with golden reflections
Aroma: very intense with sensations of fruit which bring to mind yellow peaches and pears.
Taste: dry, pleasant, harmonious, sometimes characterised by a pleasant warm note and with hints of fruit.
Alcoholic strength: 12.5°-13.5° in the base variety, 14.5°-15.5° in the late harvest variety.
Acidity: minimum 4.5 grammes per litre expressed in tartaric acid
How to serve:
Excellent as an aperitif (its alcoholic strength stimulates the appetite), it goes well with fondue or hors d'oeuvres made with cheese or fish.
Serve chilled at 8°-10° C.
The late harvest variety is ideal with mature cheeses or with nuts and sweet biscuits.