The grapes ripen in the traditional double pergola vineyards of the Piana Rotaliana subzones, surrounded by majestic mountains and rolling hills. The soil is light, shallow, fertile and always well drained with multiple layers of pebbles, gravel and sand.
For hand-harvesting of Teroldego grapes, members of the winery are supported by friends and family. It usually begins in early September. The must is obtained partly by direct pressing of the clusters and partly by cap raising. Fermentation takes place in both barrique and stainless steel, with further aging of the wine on its own yeasts for 5 months. This is followed by bottle aging for 3 months.
Teroldego Rotaliano rosé goes well with first courses and risottos with meat sauces, as well as with cured meats produced by the Federazione Trentina allevatori (Trentino Farmers Federation) and medium-aged cheeses - the result of the processing of Trentino milk in local dairies. It is also excellent as an aperitif.