Production area: Lugana (on the southern shore of Lake Garda)
Soil: hilly terrain of morainic origin, red and brown soil on debris
Production in the vineyard: approx. 90 quintals per hectare
Grape variety: Trebbiano di Lugana
Harvest: by hand selecting the best bunches that have reached optimal ripeness
Production methods: skin maceration, soft pressing of the grapes, fermentation of the must at a controlled temperature
Aging: in steel, on its own lees, for 6-10 months
Analytical data: alcohol 13.50% vol.

Sensory Notes:

Colour: straw yellow
Bouquet: fruity and broad with hints of honey and fruit
Taste: savory, round and persistent
Consumption: structured wine, best enjoyed over 3 years at a temperature of 12-14°C