Trebbiano di Soave is harvested in mid-September. Cut of the Garganega vines shoot on the first dawning moon of September. Dying of the grapes on the vines for one month. Harvest in mid-October. The grapes are destemmed and pressed softly. Fermentation is carried out at 18 °C in large 30 hl casks made of Allier oak. The wine is then left in casks to mature for 10 months. The minerality, which is the distinctive characteristic of this Cru, gives this wine great elegance. An outstanding olfactory complexity of mature exotic fruit and yellow citrus fruits. On the palate it has good freshness with a long finish of sweet almond and vanilla. Thanks to its structure this wine has good aging potential. Perfect with shellfish and fish dishes as red tuna or seabass. Ideal served with quiche, seafood risotto and with meat roast.
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