Produced from the latest vintage of Müller Thurgau grapes, which were first bred by the Swiss researcher Doctor Hermann Müller in 1882. This is a white variety due to a cross with Riesling and Madeleine Royale. This grape is suited to the cold climate of mountain areas and therefore cultivation is widespread in Trentino, where it has found an ideal habitat at an altitude of 500-700 metres above sea level. This is why Müller Thurgau is cultivated on the small, steep, vine growing areas in the Cembra valley, on the hills around Trento. From these areas Cantine Monfort has bred vines which grow on highly productive land, thus being certain of presenting a product of a very particular organoleptic character.

Morphological characteristics of the vine

Mid shooting; mid flowering; mid colour darkening; maturing beginning of 2nd period; normal grafting. Leaf of average size, pentagonal, five-lobed and more rarely three-lobed; upper leaf surface glabrous, green, opaque; under leaf surface semi-glabrous and light green coloured; marked green-coloured, velvety nervations, lighter on the under leaf surface. Cluster small, long, cylindrical-pyramidal, often with a very pronounced wing, average compactness. Grape berries average, ellipsoidal; skin pruinose, speckled yellow and green, rose col-oured on the surface exposed to the sun, translucent; pulp juicy with a slightly aromatic flavour with very faint hints of muscat, sweet and very barely acidic; grape-seed 2-3, pear-shaped.

Wine-making

A late harvest is absolutely essential for producing a wine with these particular characteristics. Consequently it's necessary both to restrict the production, selecting vineyards located in sunny and ventilated areas at altitudes that are characterised by considerable alterations in daytime and night time temperatures, and to harvest as late as possible. After destalking and cold fermentation on the skins for several hours, the grapes are pressed and supervised fermentation takes place. The choice of yeasts guarantee a high degree of alcohol, and temperatures do not go beyond 20°C. Further refining in stainless steel vats for at least 5-6 months followed by ageing in the bottle for a further four months.

Wine

Colour: straw-coloured mixed with gold tints.
Bouquet: fruity and fragrant, apricot and floral aroma.
Palate: mild and soft notes, very refined, elegant and fresh.

Gastronomic suggestions

Gorgonzola or Fossa cheeses, but with sweet desserts too like apples omelettes or strudel.

Serving temperature

10-12° C