Grape varieties: Garganega, Trebbiano, Chardonnay and Cortese Growing area: On the last foothills of the Verona hills Alcohol content: 12.5% Residual sugar: 3 g/l Total acidity: 5.7 g/l Soil type: Calcareous, loamy Yield per hectare: 90 dt/ha Training system: espalier training Vinification: The grapes are harvested in small containers. De-stemming and pressing, followed by gentle pressing. Fermentation takes place at a controlled temperature of 15°C in stainless steel tanks. Aging also takes place in stainless steel. Sensory properties: Color: Strong straw yellow Fragrance: Intense, with notes of wisteria and peach Taste: Well structured, spicy, with floral and fruity nuances

Serving temperature: 10–12 °C