||10% Chardonnay, 90% Garganega
||Soave area on the top of Foscarino Hill. Altitude: 350 m a.s.l. Exposure: south.
|Composition of the land
||Volcanic tuff and grass undergrowth.
||Harvested once in September and twice in October.
||During the last week in June the bunches are thinned and yield is halved, a scrupulous choice is made in September of the healthiest and most mature bunches which are picked and collected in small boxes.
||De-stemming, cold maceration of the must with the grapes, soft pneumatic pressing, settling of the must, fermentation at 16 °C.
||6 months in steel vats with natural yeast and no dacanting, low temperatures with "batonnade". Then 6 months in bottle.