About this wine
Vineyard and terroir
The Garganega comes from the 2 ha, southwest-facing “La Broia” vineyard.
Vinification
The grapes are harvested in the third week of September and dried naturally in a dedicated room, with fans used when necessary. They are crushed in February and fermented in 225 L French oak barrels. Fermentation proceeds very slowly, lasting 60–90 days depending on the vintage. Malolactic fermentation is prevented to retain freshness.
Ageing
The wine matures for 18 months in oak barrels, 20% of them new, followed by 24 months in bottle.
Tasting profile
Rich in texture, with sweetness balanced by acidity and a fresh character.
Label / history
Annual production is limited to no more than 2,400 bottles.
