Soil: soil of volcanic origin
Vine yield per hectare: 120 ql./ha
Grape varieties: Garganega – Trebbiano
Grape harvest: hand picking in one harvesting session
Vinification techniques: gentle pressing of the grapes followed by temperature-controlled fermentation of the first-pressing must
Ageing: in stainless steel vats
Wine analysis: Alcohol content 12.50% vol.

Tasting Notes:

Colour: straw yellow with a greenish tinge
Bouquet: typical, fine, with hints of white flowers
Palate: fresh, dry, medium-bodied
Serving suggestions: a young-drinking wine, to be served at a temperature of 10-12°C to best enjoy its typical fragrance