PRODUCTION DISTRICT: Vineyards on the eastern side of Garda Lake (province of Verona).
TYPE OF SOIL: Morenic soils.
TRAINING SYSTEM: Veronese Pergola .
HARVEST: Second decade of September.
WINEMAKING METHOD: The grapes are fermented with a 24-hours maceration of the skins in the must, in order to obtain the typical light pink colour. The wine ferments at the temperature of 16–18 °C with selected yeasts. The new wine remains in stainless-steel vats until bottling.
SENSORY PROFILE: Light pink colour, fresh and fragrant nose with pink grapefruit, stone fruit aromas and exotic notes (melon); dry palate, crisp and fruity with a long finish.
RECOMMENDED CELLARING: One year.
FOOD PAIRING: Antipasti, starters, fish, and pizza. Ideal with all summery dishes like caprese (mozzarella and tomatoes), ham & melon, pasta salad.