facebook twitter YouTube


Production area: Municipality of Colognola ai Colli.
Soil type: Medium-textured with gravel in subsoil.
Altitude of vineyards: 100 metres above sea level.
Grape variety: Garganega 50% - Trebbiano Soave 20% - Chardonnay 30%.
Age of the vines: 10 - 15 years.
Training: Guyot and Pergola.
Density of planting: 3,300 – 6,000 Vines per hectare.
Yield: 120 quintals per hectare.
Vinification: Pulling of grapes off bunches with cold maceration for
10 - 12 hours in reduced environment.
Pressing: gentle and cold (8 °C - 9 °C) with pneumatic
press in conditioned and reduced environment.
Fermentation: at a low temperature 14 °C - 15 °C.
Batonnage: once a week until Spring.
Stabilisation: cold.
Ageing: In stainless steel.
Quantity produced: 100.000 bottles.
Sensorial features: Colour: pale straw yellow with greenish glints.
Aroma: white acacia and jasmine flowers, bouquet of citrus
fruits such as grapefruit, orange and pineapple, apple, pear
and mango and a light touch of banana.
Flavour: fresh and agreeable with a sustained acidity.
Well-balanced softness and tang make it both inviting and
Alcohol content: 12,50% Vol.
Acidity: 5,92 g/l.
Residual sugar content: 3,9 g/l.
Serving suggestions: Aperitifs, starters with fish or seasonal vegetables and cold platters, first courses with greens, vegetable risottos, pasta with sauce and in broth, fish with light sauces.
Serving temperature: 10 °C - 12 °C.
Lay-down time: 3 - 4 years.