Destalking and crushing. Skin contact for 4 – 8 hours followed by pressing. Cold settling for 24 -36 hours at 5°C. Fermentation in stainless steel vats, followed by malolactic fermentation.
Racking and maturation in stainless steel for about 8 months.
Light yellow colour. Elegant nose of sweet field flowers: camomile, elder flower, iris. Pleasant on the palate with sweet almond on the finish.
Aperitif, delicate dishes, salads and white fish.
SERVING TEMPERATURE: 12 – 14 °C
Characteristics Of The Vineyard
SITE: Monteforte d’Alpone and Soave
SURFACE: selection on 17 hectars
ALTITUDE: from 100 m to 200 m asl
EXPOSURE: South/ South-west/ South-east
SOIL CHARACTERISTCS: Basaltic lava
CANOPY SYSTEM: Pergola
DENSITY: 3000-3500 plants / hectar
AGE OF THE VINEYARD: > 30 years
Annual production: about 250,000 bottles/year.