Grapes: Garganega

Training system: double curtain

Stumps per hectare: 6000

Soil: medium texture, moraine origin, calcareous/clayey and stony

Altitude: 80-100 m/above sea level

Harvest: first decade of October

Yield: 130 q.li/Ha

Soft pressing, fermentation at controlled temperature (16-18°C). Storage in temperature-controlled stainless steel tanks. Bottling in a sterile line with vacuum sealing

Colour: Pale straw yellow

Parfum: Fresh with hints of banana and peach

Taste: Soft and pleasantly fruity

Alcohol content: 12% vol

Net dry extract: 18 g/l

Reducer sugars: 5,5 g/l

Total acidity: 5,3 g/l

Total sulphites: 90/110 mg/l

Recommended with appetizers, delicate flavored dishes and especially fish

Service notes: served at a temperature of  10-12°C