About this wine
Vineyard and terroir
The fruit comes from the producer’s vineyards in the municipality of Peschiera del Garda, where the soils are clay and limestone.
Vinification
The grapes are harvested during the first ten days of October and gently pressed at the winery. Fermentation takes place in stainless-steel tanks under strict temperature control.
Ageing
The wine rests on its lees for 3–4 months, followed by two months in bottle in the winery’s cellars.
Serving and pairing
Suggested pairings include fish dishes, soups, poultry, chicken, white meat, rabbit, young cheeses, seafood, crustaceans and shellfish.
