• Grapes: Garganega, Trebbiano Toscano, Trebbianello and Chardonnay

• Training system: double curtain

• Stumps per hectare: 6000

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

• Altitude: 140-160 m/above sea level

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

• Yield: 110 q.li/Ha

Cold maceration of grapes for 48 hours, separation skin/must, fermentation at controlled temperature (16-18°C). Minimum 5 refinement in steel months. Conservation in thermo conditioned steel tanks. Bottled in sterile line with Cork vacuuming system.

• Colour: intense straw yellow

• Bouquet: intense with hints of acacia and linden flowers that accompany a final banana, peach and apricot aroma

• Taste: evident sensations of ripe fruit, soft with a good balance of acidity

• Alcohol content: 13% vol

• Net dry extract: 21 g/l

• Reducer sugars: 5,5 g/l

• Total acidity: 5,2 g/l

• Total sulphites: 90/110 mg/l

Great with Risotti and Tortellini. Lake or see fish dishes as main course. Great alos to fried fish and vegetables.

Service notes: served at 10-12°C