Northeast of Verona, at the heart of the Soave Classico.
Alluvial soil, eruptive-basaltic.
Garganega 85%, Chardonnay 15%.
The grapes are pressed and lightly macerated on the skins for 5-6 hours at 8-10° C. After separation fermentation starts at a temperature of 16-18° C. Once the fermentation process is over, the wine is settled then left on its lees undergoing daily remontages for about a month thereby taking advantage of the lysis of the yeast. The wine is then transferred to steel tanks where it ages at a temperature of 18-20°C. Fining in bottle for 4 months.
Straw yellow with a tinge of green. Perfumes of ripe golden apple and apricot with sweet notes of flowers. Balanced on the palate, with an aftertaste of almond which is characteristic of Garganega variety.