||20% Chardonnay, 50% Garganega, 30% Trebbiano di Soave
|Composition of the land
||Medium density with a gravel base
||Handbook - Pressing: soft with pneumo press to cold (8-9 degrees)
||Maceration to cold for 10 - 12 hours
||Natural alcoholic fermentation to lowland controlled temperature with leavens selected.
||Batonage in inox with appropriate mixers till you open them - Physical stabilization to cold
||aperitifs – fish or seasonal vegetable starters and cold dishes - first courses based on greens, vegetable risotto – thick soups and broth – fish in light sauces