Soave (Verona, Veneto)
Grapes are harvested by hand from the beginning of September to the middle of October.
Limestone and sandy soils of medium density in vineyards located at an elevation of 100m. Pergola corta veronese, guyot. 12 tonnes per hectare.
Grapes are pressed softly and left to macerate for 10 – 15 hours at 6-8°C. Fermentation happens in temperature controlled stainless steel tanks over a period of 10 days.
12,5% by vol.
In 0,75 l
TASTING NOTES AND FOOD PARING
Bright straw yellow, fruity and floral on the nose, with aromatic and saline final notes. Floral aromas, full and harmonious flavor. Slight aftertaste of bitter almond with good persistence in the mouth at the end of the tasting. Good body-acidity balance, with a pleasant freshness maintained by frequent and targeted bottling. This wine is excellently served as an aperitif as well as with fish-based dishes, soups and fresh cheeses.