Soil:
hilly soil of morainic origin
Vine training:
pergola
Grape varieties:
100% garganega
Harvest:
hand picking
Vineyard location:
Calmasino di Bardolino (VR) and Cavaion Veronese (VR)
Production:
100 q.li/ha
Aging:
stainless steel vats
Alcohol:
12,00% vol.
Vinification technique:
gentle pressing of the grapes followed by temperature-controlled fermentation of the first-pressing must followed by fermentation at a controlled temperature; for the following four months the wine is subject to the batonnage technique, or stirring of the lees on a weekly basis.
Food and wine pairing:
recommended with fish, as an aperitive with Charcuterie and cheeses.