16% vol.

Grapes from which it is produced: varieties resistant to fungal diseases of the vine (PIWI) solaris, muscaris, souvignier gris.
Geographical location of the vineyard: Rella farm in Grumes in the upper Val di Cembra 800 / 900m above sea level south south-east exposure on a steep slope, very windy position, in the morning the winds from the Val di Fiemme and Fassa from the north, in the afternoon from the south. del Garda.
Training system: double-arched guyot with 6200 vines per hectare
Type of soil: from rock of volcanic origin, porphyry disintegrated by color
dark brown.
Production per hectare: 30/40 q / ha (overripe grapes)
Color: amber - coppery
Aroma: warm, toasted, sun and honey notes, reminiscent of Pantelleria zibibbo (withered muscat) dates and dried fruit, tropical (banana, mango) citrus (bergamot, mandarin)
Taste: completely opposite to the olfactory sensations, dry, lively, savory, extremely warm and long with tannins in full evidence.
Pairings: served fresh it is an excellent aperitif at a temperature above 16 ° -18 °, it goes well with appetizers, oysters, bottarga, smoked salmon, very suitable for tasty fish (baked turbot) white meat, birds (pigeon, duck) unsurpassed on aged cheeses, goat in particular or on the classic Parmigiano Reggiano (the miracle of world cheeses).
Estimated shelf life of the wine: 20-30 years (cork permitting)
Type of bottle: Bordeaux, 0.5 liter white glass, glass stopper in cartons
6 bottles.
Label: by the Trentino artist Rolando Trenti, based on an idea by Francesco Arrigoni.
Tasting Notes
white wine from late harvests, macerated on the skin for a long time and aged in cask, perpetual (solera)
Production notes
the perpetual is part of the zero infinity project born in 2007 with the aim of producing a wine from grapes alone, without adding exogenous products, in particular fungicides and insecticides in the countryside and antioxidants in the cellar. From extra ripe grapes and with the Sicilian technique of perpetual. We have assembled several vintages (the first 2009) the maturation takes place in small oak barrels previously used 10 years for our brandy. With the Georgian maceration technique we extracted the tannin which is an antioxidant par excellence from the skins and especially from the grape seeds.