||Monteforte d'Alpone e Soave
||Altitude from 100 to 200 m. a.s.l., south / south-east / south-west exposure.
||Destalking and crushing. Pellicollare maceration for 4 - 12 hours. Pressing. Decanting of the must cold for 12-24 hours. Store in cool fermentation in stainless steel pots. In spring, filtration and bottling.
||Aperitif, delicate pastas, risotto and white fish.