Beschreibung
Vis Muller Thurgauis produced in Trentino and falls within the is produced in Trentino and falls within the DOC Trentino Muller-Thurgaudenomination. The vineyards are located between the municipalities of Giovo and Meano, in the province of denomination. The vineyards are located between the municipalities of Giovo and Meano, in the province of Trento. Here, the soil and climate conditions are favorable to the growth and vigor of the vine. Its first planting in the area dates back to the middle of the last century, thus discovering that it prefers this type of habitat. The soils near the . Here, the soil and climate conditions are favorable to the growth and vigor of the vine. Its first planting in the area dates back to the middle of the last century, thus discovering that it prefers this type of habitat. The soils near the Cembra Valleyand the and the Meanohill are silty. The mixed porphyry composition makes them fertile and well-drained. The vineyards have south, southwest, and west exposures at an hill are silty. The mixed porphyry composition makes them fertile and well-drained. The vineyards have south, southwest, and west exposures at an altitudeof around 500 meters. The grapes are of around 500 meters. The grapes are hand-harvestedby selecting the best bunches in the vineyard. Harvest typically begins during the second ten days of September. La Vis uses the most sophisticated winemaking techniques to maximize the unique characteristics of the by selecting the best bunches in the vineyard. Harvest typically begins during the second ten days of September. La Vis uses the most sophisticated winemaking techniques to maximize the unique characteristics of the Muller-Thurgaugrapes. Attention is paid to preserving the grape variety’s characteristic grapes. Attention is paid to preserving the grape variety’s characteristic aromasand and fragrances. For this reason, the . For this reason, the soft pressingtakes place in an inert atmosphere. The aim is to avoid contact with oxygen, which could negatively affect the pressed grapes. Once this process has been completed, the must static decants. The subsequent takes place in an inert atmosphere. The aim is to avoid contact with oxygen, which could negatively affect the pressed grapes. Once this process has been completed, the must static decants. The subsequent fermentationtakes place at a takes place at a controlled temperaturein stainless steel tanks. The wine is then left to rest for approximately 6 months before bottling and being released for sale.in stainless steel tanks. The wine is then left to rest for approximately 6 months before bottling and being released for sale.
