|Composition of the land
||The soil is clay-loam with good amounts of organic matter, which enriches and brings out the typical notes of this grape variety.
|| Pergola-Veronese and Vertical trellised.
||The grapes are picked by hand in the middle of October, when they are ripe and rich in aromatic substances.
||Destemming is followed by gentle crushing with partial contact with the skins at a low temperature of 7 °C, followed by fermentation at a controlled temperature of about 16 °C in 75-hl French oak barrels.
||On the lees at the end of fermentation in large wooden barrels for about 6 months, followed by at least 3 months of bottle maturation.
||This Soave has a superior balance and personality, Sereole goes well with starters, soups and white meat.
||Price Bertani Soave Sereole 2018 € 10.50