GRAPES : Garganega cultivated in an open arbour with 4,000 plants per hectare, producing 110 quintals per hectare.
VINIFICATION : soft -pressed grapes and fermentation of the must under controlled temperatures. Ageing in stainless steel and bottling at the end of February.
DESCRIPTION : straw-coloured. A fruity aroma with distinct, floral fints. Balanced flavour and full-bodied.