“ALCOHOLIC TITLE:
12.5% ​​VOL

SUGARS:
2.1 G / L

TOTAL ACIDITY:
5.7 G / L

PRODUCTION AREA:
VINEYARDS LOCATED IN THE CLASSICAL AREA OF THE SOAVE WHERE THE SOILS VARY FROM VOLCANIC TO CALCAREOUS MEDIUM DEEP SUITABLE TO GIVE STRUCTURED WINES AND MINERALS.

TYPE OF GRAPE:
100% GARGANEGA

PRODUCTION PER HECTARE:
10 T.

HARVEST:
LAST DECADE OF SEPTEMBER AND FIRST DECADE OF OCTOBER. MANUAL COLLECTION.

VINIFICATION TECHNIQUE:
THE GRAPES ARE CRUSHED DESTEMMED AND THE CRUSHED IS IMMEDIATELY COOLED AT 10-12 ° C FOR 12-24 HOURS, DEPENDING ON THE STATE OF MATURATION AND HEALTH OF THE GRAPES. AFTER PRESSING THE MUST IS CLARIFIED AND FERMENTATION, IN STEEL, TAKES PLACE AT A CONTROLLED TEMPERATURE OF ABOUT 16-18 ° C. THE WINE IS THEN KEPT ON ITS FINE LEES KEPT IN SUSPENSION, EVERY 20 DAYS, FOR ABOUT 4 MONTHS. AFTER BOTTLING IT REMAINS AGING FOR AT LEAST 2 MONTHS, BEFORE BEING RELEASED FOR CONSUMPTION.

ORGANOLEPTIC:
STRAW YELLOW COLOR WITH GOLDEN REFLECTIONS. FLORAL AND FRUITY SCENTS WITH HINTS OF EXOTIC FRUIT AND DRIED FRUIT. THE VOLCANIC SOIL GIVES AN EVIDENT MINERAL NOTE BOTH TO THE NOSE AND TO THE PALATE, IN ADDITION TO HIGHLIGHTING THE TASTE AND FULLNESS OF THE WINE. COMPLEXITY AND ROUNDNESS IS INTENDED TO INCREASE WITH AGING IN THE BOTTLE.

GASTRONOMIC COMBINATIONS:
RECOMMENDED WITH STARTERS AND FISH DISHES, CRUSTACEANS, WHITE MEAT AND IT IS ALSO EXCELLENT AS AN APERITIF.

TASTING TEMPERATURE:
10-12 ° C “