||Colli Berici, San Germano dei Berici (VI)
||50 - 100 metres a.s.l.Exposure: South
||Maceration and fermentation for 14 days in upright stainless fermentors with selected yeats.
||Malo in tank, then racked into 50% new and 50% one year French oak barriques. Matured for 18 months in wood before a light filtration and bottling. The wine spends a further 12 months in bottle before release.
||Grilled meat - particularly pork, aged cheese such as Montgomery Cheddar.