The Soave classico region, and more specifically, vineyards planted on heavy soils of basaltic origin on the hills near Soave and Monteforte d’Alpone.
100 kg of grapes yield about 70 litres of wine.
Alcohol 12% vol.
Total acidity 5.5-6‰.
Dry extract 19-20‰.
Ageing and Refining
In stainless steel tanks.
About 3 months in the bottle.
A light straw colour, with fascinating silvery-green hues, it offers a fresh nose with the fruitiness of white peach and orange zest, vegetable hints of lemon balm and star anise, and flower notes of acacia and lily of the valley, as well as the mineral impression of damp stone that is so typical of all Soave wines possessing a strong personality; overall, a fine, well-balanced and pleasant bouquet of reasonable intensity. The palate is subtle and delicate, with a delightful acidic freshness, moderate alcohol and strong minerality; enjoyable and juicy, it has a long, clean finish, coherent with the notes perceived by the nose.
Recommended food pairings
When young, thanks to its sapid minerality, it makes a perfect marriage with delicate egg recipes, such as frittata with courgette flowers or spinach leaves,
omelettes, or poached eggs. Worth trying with mozzarella in carrozza, an indulgent deep-fried mozzarella sandwich. It is also excellent with delicate
freshwater fish dishes, such as risotto with perch or whitefish, wild trout or white-clawed crayfish. After ageing for a further 2 to 3 years, is becomes the
ideal wine for more sophisticated fish, such as salt-crusted sea bass, or simply some fresh or semi-firm goat cheese.
2 to 4 years.