Soil:
Volcanic, clay, excellent soil texture, high mineral content Geological area: Trissino, hilly, 300 meters a.s.l. , south-eastern/western exposure
Harvest:
In early September, by hand into 8 Kg crates
Vinification:
Soft pressing, fermentation without adding yeasts in stainless steel tank
Aroma:
Jasmine, lychee, apple and pear, mineral
Palate:
Dry, mineral elements stand out, fruity, full and persistent
Pairings:
Perfect with risottis, white meats and pasta dishes, cheeses, mushroom and fish base dishes and baccalà mantecato