Alcohol: 12,5% vol
Area of Production: Region: Veneto. Hilly moraine of the eastern shores of Lake Garda.
Grapes: White grapes Cortese and Garganega. System of growing: espalier with guyot.
Soil Composition: Gravelly soil of morainic origin.
Vinification and Production System: Soft pressing of the grapes, short maceration with the skins, immediate separation of the must, fermentation at controlled temperature (15-16°C.), preservation in thermoconditioned inox tanks, cold bottling in sterile bottling line.
Organoleptic Description: Dry white wine, with complex structure, and full-bodied and fruity aroma.
Color: Light straw-yellow, a little green.
Bouquet: Fruity intense aroma, with hints of peach and apple, together with a delicate bouquet of flowers.
Taste: Full-bodied, dry and harmonious.
Serving Temperature: To be served cold at 9-10°C.
Preservation: To be drunk young. Store in a fresh, dry and dark place.
Gastronomic Suggestions: Perfect with hors doeuvre, light first courses, fish and poultry.
Total acidity g/l: 5,50
Sugar g/l: 9,80
Total sulphurus anhydride mg/l: 96
Free sulphurus anhydride mg/l: 29
Total dry extract g/l: 22,0
Volatile acidity g/l: 0,20