Hills of Soave, in the heart of the Classico zone. The soil is volcanic, rich in calcium, potassium and magnesium.
Soft pressing of the grapes is followed by a controlled temperature fermentation for twenty days. The wine remains on the lees as long as possible before bottling. Partial malolactic fermentation takes place to maintain the aromatic freshness.
Color: Brilliant yellow.
Bouquet: Hints of white flowers and luscious fruit.
Taste: Full, smooth, and well-rounded with hints of spice and a long, lingering finish. Lingers persistently on the palate.
Excellent with seafood, poultry, veal and pastas.