Cultivation area: In the lower Atesina  at an altitude of 450-650 m. The cultivation takes place in guyot plants with about 7500 plants per hectare. The soil ranges from clayey with pebbles to morainic with porphyry sediments.
Vinification: After a short cold maceration of 3-4 hours the grapes are gently pressed and the must is clarified by natural sedimentation. Fermentation takes place in stainless steel at a temperature of 17 ° C for about 12 days. Subsequently it refines further 7 months on fine yeasts.
Harvest: The manual harvest of the grapes when fully ripe occurs between the end of September and mid-October with a yield of 50 hectoliters per hectare.
Pairings: Verus pinot bianco goes perfectly with aperitifs, almost all appetizers and grilled fish.