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Wine Description
The Story
SOIL
Alluvial soil, eruptive-basaltic
COMPOSITION
Garganega 55%, Riesling 30%, dried Garganega 15%.
WINEMAKING
The grapes are pressed separatly as they have different maturation times and lightly macerated on the skins for 5-6 hours at 6-7° C. After separation, fermentation starts at a temperature of 16° 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. Wine is assembled in January, after vinification of the dried Garganega, and it is then transferred to steel tanks where it ages at a temperature of 18-20°C. Fining in bottle for 4 months.
STYLE
It has a straw yellow colour with a tinge of green. Perfumes of ripe golden apples and rennet with sweet notes of flowers. Of good structure, balanced and very round and soft on the palate.
FOOD PAIRINGS
This wine pairs well with seafood starters, delicate dishes like tagliolini with prawns and courgettes or seafood risotto. To be served at 8-10°C.
