The various grape varieties get picked as soon as the Chardonnay reaches optimum maturity. All varieties get crushed and pressed together after which they also ferment together in new French oak barriques. Part of the wine undergoes malolactic fermentation, after which it is matured for another 10 months in barrique with lees being regularly stirred up. The finished wine is bottle aged for at least 6 months. Before being released, it follows a bottle aging for four years in an old silver mine in the Ridnaun Valley (Alto Adige) at 2.000m a.s.l. in absolute darkness and complete isolation three kilometers inside the cliffs. The steady temperature of 11 degrees Celsius and 95 per cent humidity, together with the extremely low air pressure, positively influence the maturation process of this wine, giving it long youth.

The argentum bonum Beyond the Clouds convinces with a rich lush golden yellow. The nose opens with a colorful bouquet of aromas: a juicy fruit cocktail with a touch of exoticism and hints of grapefruit and oranges, as well as a stimulating spiciness with slightly smoky notes and well-integrated honey notes. On the palate, the wine impresses with an exciting harmony between youthful charm and complex maturity, between crisp freshness and great potential, between alpine coolness and southern flair.

Flavor-rich first courses, fish, cheese and white meat dishes.