The grapes, after crushing, remain in contact with the skins, without fermenting, at a temperature of 10-12°C, for about 24-48 hours. After this, selected yeasts are injected and a fermentation is carried out in two stages, always at a low temperature, never above 20°C. This is followed by a long resting of the wine on its lees with "batonnage" in order to obtain a natural roundness, fullness and elegance. The vinification process adopted for this wine has a duration that exceeds by three times the normal amount of time usually taken for vinification.
Grape varieties :
80% Garganega, 15% Chardonnay, and 5% Sauvignon
Vineyard age :
Grape yield :
volcanic, alluvial, morainal, clay and calcareous soil
Tasting notes :
Aromas of wild flowers, green apple and pineapple. Full-bodied and aromatic. Ideal with appetizers, fish and white meats. Excellent as an aperitif.