The grapes for the production of Schiava come from a vineyard planted in Ora, in the Raut and Tschint area, on the alluvial soil of the Rio Nero. Historical and noble South Tyrolean grape variety, it gives origin to a wine with a simple character, finely fruity, with excellent freshness, little alcohol, and irreplaceable on occasions where the drink comes before tasting
| Designation of Origin | Vigneti delle Dolomiti IGT |
| Position | Schiava grown in Ora |
| Vine training system | Guyot |
| Aerea | 0,2 Hektar |
| Field names and planting year | Raut 2013; Tschint 2011 |
| Soils | Alluvial, droppings conoid of the Black River. The soil originates partly from the porphyry formations around Ora, but mainly from the limestone formations above the Mesozoic age. Loose, skeletal soils. |
| Height | 200 m above sea level. |
| Vinification and ageing | The fermentation and maceration process takes place over a period of ten days, during which time they are replaced and crushed daily. Malolactic fermentation is carried out in steel. The wine then ages in steel for a few months and is bottled in the spring following the harvest. The wine ages for a few months in the cellar before being marketed. |
| First vintage | 2000 |
| Production | 2.000 Bottles |