Color: The wine is golden yellow, vivid and bright with fine and persistent perlage.

Aroma: On the bouquet it has notes of meadow flowers, crusty bread and citrus aromas especially bergamot.

Taste: On the palate it is soft, with lively freshness and pronounced minerality. There is a pleasantly fruity aftertaste.

Soil: Clayey.

Pruning System: Pergola veronese..

Yield: 9 tonnes per hectare.

Winemaking Technique: The grapes are laid to rest in bins and are pressed shortly after they are picked. After being destemmed, the grapes stay in contact with the must at a temperature of 6 degrees C for 10/12 hours. This helps to extract the character of the Garganega grapes from the skins. Fermentation happens in stainless steel tanks for 10-15 days at a controlled temperature of 16 degrees. After this the wine is bottled, the second fermentation occurs in the bottle, as per the Metodo Tradizionale of making sparkling wine. The wine is then left to mature on the lees for 60 months. Remuage lasts about one month before degorgement and closure. No liqueur d’expedition is added at this point.

Alcohol Content: 12.5 % by vol.

Serving Temperature:  6°C

Garganega 100%.

Grapes are harvested by hand at the end of August or beginning of September. Bunches are selected that have been protected from direct sunlight by foliage in order to produce a must with high acidity and a good level of malic acid. 

Perfect as an aperitif, it pairs well with cold and raw starters but can be drunk
throughout a meal with fish-based dishes and light pasta and rice dishes with
vegetable-based sauces and accompaniments.