GRAPE VARIETIES
Garganega, Trebbiano di Soave.
PRODUCTION DISTRICT
Vines on the hills in the heart of the Classico subzone.
ALTITUDE AND ASPECT
The vineyards face south-east and lie at altitudes between 100 and 200 metres above sea level.
TYPE OF SOIL
Volcanic, with basalt formations and a high content of calcium, potassium, and magnesium.
TRAINING SYSTEM
The typical Verona pergola system is used in the steeply sloping vineyards with old dry-stone terraces, planted to a density of 3,000 vines per hectare.
HARVEST
The harvest usually takes place between the first and second weeks of October.
WINEMAKING METHOD
Following soft pressing, the bunches whole grapes undergo long cold maceration on the skins in the press. After settling, the must is fermented with cultured yeasts in steel tanks at a controlled temperature (14-17°C).
AGEING
The wine remains on the lees at a low temperature until spring without undergoing malolactic fermentation.
RECOMMENDED CELLARING
Three years in bottle, laid down in a cool, dark place.
ALLERGENS
Contains sulphites.
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