• Grapes: Garganega

• Training system: guyot

• Stumps per hectare: 6000

• Soil: medium texture of origin moraine, calcareous/clayey and stony

• Altitude: 140-160 m/a.s.l.

• Harvest period: first decade of October

• Yield: 80 quintals/Ha

• Practice on the grapes: after carefully handling the fruit of the grape in the vineyard and after the grape is reaching the highest level of maturation, they are hanging for another variable period from 15/25 days, in order to achieve a higher level of sugar and a lower level of total acidity, and obtain, after the vinification, a pleasant smoothness on the palate.

• Vinification: prolonged cold maceration of grapes, separation skin/ must, fermentation at controlled temperature (16-18°C). Conservation in thermo conditioned steel tanks.

• Colour: intense straw yellow

• Parfum: fruity hints of apricot and ripe peach accompanying acacia flowers aroma

• Taste: dense, soft and courpus, evidents ripe fruit sensation, peach anche exotic fruit with final honey sensations

• Alcohol content: 13.5% vol

• Net dry extract: 23 g/l

• Reducing sugars: 8 g/l

• Total acidity: 5.5 g/l

• Total sulfur dioxide: 90/110 mg/l

We raccomand to companied with starters, first course in particular with lake or see fish, especially shellfish. Great also with aged cheese

Service notes: served at 10-12°C