Wine-making process:Grapes are harvested by hand, removed from stalks, softly pressed and immediately cooled down to 12°C to maintain flavours. Must is left to sediment and, later, grape skins are removed as it ferments with selected yeasts at 16°C. After fermentation, it is drawn off in tanks for refinement.
Grapes:Made from 80% Sauvignon and 20% Garganega
To be served at:6-8° C
Total acidity:5.70 g/l
Net extract:22.5 g/l
Production per hectare:60/70 quintals
Harvesting period:Mid-September Refinement:
Taste and smell:Bright yellow color with golden hues, scent of flowers and ripe fruit, dry. Served with hot appetizers and first courses. It is suitable to many fish dishes.