Color: Vibrant yellow.

Aroma: Bread crust and some citrus fruit aromas such as citron (type of lemon).

Taste: On the palate the wine is fresh and delicate, characteristic of the Garganega variety.

Soil: Limestone and clay of medium density.

Pruning System: Pergola veronese.

Yield: 12 tonnes per hectare.

Winemaking Technique: After a soft press, the must is then cleaned. Fermentation is carried out in inox steel vats for 10-15 days at a controlled temperature of 16 – 18° C. The wine is then bottle where it is left to ferment a second time on its lees. The wine is left for 60 months to rest. Remuage takes about 1 month then the wine is ready for degorgement.

Alcohol Content: 12 % by vol.

Serving Temperature: 6 °C

Garganega 100%.

The grapes are harvested manually between the end of August and the beginning of September. The grapes selected are not yet completely mature with high acidity ensuring that the finished wine has the acidity that will allow it to develop well during the prolonged maturation period.

Perfect served as an aperitif, this wine also pairs well with cold starters and raw vegetables. It may be served for all courses of a fish-based menu as well as with pasta dishes with vegetable sauces.