Cultivation area: Veneto region, east of Verona, moraine hills of the eastern hinterland of Lake Garda.
Soil type: Moraine origin, rich in clay.
Winemaking: Hand harvest in September. It macerates into a closed tank saturated with nitrogen. The fermentation takes place in the controlled temperature: initially of 12°C for the first 3-4 days, then raised till 18°C.
Refinements: It rests into stainless steel.
Colour: Strong straw yellow in the first 12 months of the vinification, then fades into a light golden.
Bouquet: Scents of elderflower, peach and apricot.
Taste: Gently dry, definitely sapid and lively, with typically mineral hints.
Maintenance: This young wine maintains its characteristics for more than 3-4 years; it should be stored in cool (18-19°C) and low light places.
Ideal for appetizers, pasta, fish and white meat dishes. 12,50 % vol
Serve at 8-10 °C
Garganella, Trebbiano Soave, Chardonnay.