Description
Careful selection of grapes picked from the hillside vineyards of the Soave region, east of Verona.
The hand-picked and carefully selected grapes are left to dry for at least 40 days in order to reduce water and concentrate sugar content. The grapes are subsequently pressed and this is followed by a short skin maceration at low temperature. A part of the must is fermented in oak casks. The wine is then left to mature on its lees for 6 to 7 month for added texture, flavour and intensity and then aged in bottle for a minimum of 3 month.
