Description
AREA OF PRODUCTION
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 months.
TECHNICAL DETAILS
Grape Variety : 100% Garganega
TASTING NOTES
Brilliant yellow-diamond in colour; aromas of rich, ripe fruit and honey;voluptuous on the palate, with a persistent mineral finish, reflecting the volcanic soils of the Soave zone.
