• Grapes: Garganega, Trebbiano Toscano, Trebbianello

• Training system: double curtain

• Stumps per hectare: 6000

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

• Altitude: 140-160 m/s.l.m.

• Harvest: first ten days of September, Trebbianello. Third ten days of September, Trebbianello Toscano. First ten days of October, Garganega.

• Yield: 120 q.li/Ha

Soft pressing, fermentation with controlled temperature (16-18°C). Conservation in thermo conditioned steel tanks.

• Colour: intense straw yellow

• Bouquet: delicate and fragrant with hints of blackberries and cherries

• Taste: slightly spicy, with smooth sensations of red fruits

• Alcohol content: 12,5% vol

• Net dry extract: 18,5 g/l

• Reducer sugars: 5 g/l

• Total acidity: 5,3 g/l

• Total sulphites: 90-110 mg/l

It matches well with starters, delicate, light dishes and especially fish.

Service notes: served at 10-12°C