Blend of grapes
60% Garganega 30% Tocai 10% Muscat
11.50 % vol
The harvested grapes are destemmed, crushed and pressed, later the must will be cooled down at 18°C and left to decant.
Once the must is perfectly clean, the alcoholic fermentation initiates. The whole process will be realized in thermo-conditioned tanks.
When the fermentation process is completed, the wine will be racked and left to rest for about three months on its own yeasts. After a careful analysis which proves its organoleptic, features, the wine will be bottled and prepared for sale.
Aroma and Taste:
The color is pale yellow; the aroma has hints of yellow fruits with scents of pineapple, sage and lime; The taste is sapid and well-structured with a balanced amount of alcohol.
The wine can be served with main courses of risotto and pasta, perfect with seafood and white meat. Best served at 10°C
Type and Vintage
Colli Euganei Bianco
Location and Exposure
Clay – peaty
Wine training system
Capuccina or arched cane
Grape Yield per Hectare
In scatole da 12 bottiglie verticali; piani da 12 confezioni pari a 144 bottiglie per piano Pallet di 4 piani (48 conf.) pari a 576 bottiglie totali