Grape varieties: Sauvignon and Garganega Growing area: hilly landscapes of Veneto Alcohol content: 12.50% vol. Residual sugar: 3 g/l Total acidity: 5.7 g/l Soil type: Mixed soils Planting density: Average 4,000 vines / ha Yield per hectare: Average 100 quintals / ha Location and orientation: Hillside Training system: Pergola or espalier training Vineyard management: Manual / Mechanical

Vinification: The grapes are carefully harvested by hand and gently pressed using pneumatic presses. The must is cooled to 8°C and pre-clarified. Selected yeasts are then added to initiate alcoholic fermentation at a controlled temperature (14–15°C). The goal is to best preserve and enhance the typical aromatic components.

Sensory properties: A bright yellow wine with a distinct freshness and a pleasant drinking experience. The nose reveals intense and elegant aromas with typical vegetal notes of sage and tomato leaf, blending with delicate fruity nuances. The finish is slightly bitter, typical of the Garganega grape.

Gastronomic recommendations: Ideal as an aperitif or with starters, especially fish. It also pairs excellently with creamy soups, minestrone, risotto, and dishes with fresh herbs.

Serving temperature: 8–10 °C