PRODUCTION AREA Municipality of Colognola ai Colli (Verona).
TYPE OF SOIL Silty clay loam with tufaceous profiles.
VINEYARD ALTITUDE 200 m a.s.l
GRAPES Garganega 90% - Trebbiano Soave 5% - Chardonnay 5%.
AGE OF VINES 20 years.
TRAINING SYSTEM Guyot and Pergola.
VINE DENSITY 4,000 - 8,000 vines per ha. YIELD 120 q. ha.
VINIFICATION In steel at a controlled temperature. Harvest: by hand in bins. Pressing: soft in reduction using nitrogen, with cold maceration for 2 hours. Fermentation: alcoholic non-malolactic at low temperature with selected yeasts. Bâtonnage:in stainless steel with special mixers until April/May. Stabilization: cold physical.
AGEING In steel at low temperatures.
QUANTITY PRODUCED 80,000 bottles approx..
ORGANOLEPTIC EXAMINATION Colour: straw yellow with greenish reflections. Aroma: fresh floral hint of white wine flowers and elderberry, mild white ripe fruit like apple and pear. Flavour: semi-dry and fairly warm with sustained but well balanced acidity, pleasant almond aftertaste.
ALCOHOL 12,50% Vol.
ACIDITY 5,90 g/l.
RESIDUAL SUGAR 4,5 g/l.
PAIRING Hors d’oeuvres, light pasta dishes also with sauces and risotto, fish (especially lake), egg dishes, white meats.
SERVING TEMPERATURE 10 °C - 12 °C.
AGEING POTENTIAL 3 - 4 years.