Bianco al contrario

photo by Alessia Diani

The making

Our Vis Bianco al Contrario is produced following the typical tradition of our grandparents, that is following a procedure similar to red wines.

We employ a variety of indigenous white grape varieties, following traditional practices: Pinot Grigio, Riesling, and sun-dried Malvasia; all sourced from our very old and minimally treated vineyards.

We consciously keep our yields exceptionally low - under 15 quintals per hectare - and refrain from practices aimed at increase yield. Our approach to pest control is to use minimal treatments, adhering to a two-month withdrawal period.

The grapes are hand-picked in late harvest and crushing is carried out instead of pressing, followed by fermentation in contact with the marc: unlike what is usually done with these varieties of grapes.

For crushing we use concrete tanks that offer excellent thermal stability and ideal porosity for a slow, controlled wine maturation.

Fermentation -which takes place at room temperature- uses only autochthonous yeasts.

Refinement lasts about three years in bottle.

Structure and Uniqueness

Our Vis Bianco al Contrario exhibits a dark yellow colour with gold hues, due to the high flavonoid content.

Its aroma is typically aromatic and gifted with intense and fruity flavour.

Taste is fragrant, persistent and harmoniously complex.

Pairings

It perfectly matches risottos, fish and mushrooms main courses, as well as cheese, desserts and pastries.

Best served at 10-12°

photo by Alessia Diani

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