||White still dry semi-aromatic
||Monteforte d'Alpone e Soave (monte Foscarino). San Bonifacio
||Altitude about 150 m asl; exposure South/ South-west.
||GDC Geneva Double Curtain / Lyre
||Destalking and crushing. Skin contact for 3 hours. After the grapes are pressed, the must is allowed to settle for 24-36 hours at 5°C. Fermentation takes place in stainless steel vats, followed by malolactic fermentation.
||Fining and bottling without filtration.
||Liver, rabbit, fresh tuna , asparagus and vegetables in general.