Blend of grapes
The training system is Guyot. The planting density is 4,000 vines per hectare and the production is around 3 kg per plant. The morainic soil lies south of Lake Garda, where the rows enjoy a north-south exposure. The harvest is done by hand.
The grape is harvested and taken to drying rooms for the forced drying of the bunches. The process is controlled only with the use of fans in order to maintain the right level of humidity. It remains in the drying rooms for around 2 months until it reaches the right degree of withering.
The must, obtained with the slow, gradual pressing of the whole grapes, ferments at a controlled temperature in stainless steel tanks with selected yeasts for around 1 year.
It is kept with its yeasts for around 12 months until the end of the fermentation process, after which it is aged for another 12 month in steel tanks and partly in barriques until the time of bottling.
Golden yellow colour. To the nose, the wine mainly expresses floral notes, with marked hints of apricot and saffron. On the palate, it expresses a richness of taste, due to the strong flavour and good structure, which goes well with the acid vein that characterises this product, a harmonic and enjoyable wine suitable for many combinations.
0,75 lt bottle