||White sweet from grapes with noble rot sweet
||In the monteforte and Soave areas on Zoppega hill and Foscarino hill.
|Composition of the land
||Volcanic tuff in some areas and limestone in others.
||The vineyards have grass undergrowth, very close pruning and, if necessary, thinning of the bunches in June. Selection of the most mature straggly bunches during harvest collected in one layer in small boxes. One the bunches reach the winery they are picked over again carefully, separated from each other and left to dry in well aired rooms. In December the bunches have the right amount of noble rot.
||After pneumatic pressing on the end of December, the swwt must is left to ferment in smal oak barrels, then it's decanted twice.
||8 months in barriques ( 100 Allier oak from the Troncais forest); then 1 year in bottle.
||It goes well with lobster, excellent with pate de foie gras, cheeses and pastries.