| History |
The name “garganega” comes from Etruscan Trebbiani family. This grapes is cultivated in the province of Verona and Vicenza. The origins of this date back to 1200. |
| Origin |
Montecchia di Crosara (VR) |
| Climate |
Altitude: 80-150 m. a.s.l. Exposure: South. |
| Soil composition |
The hills are of volcanic origins and for many years the vineyards is cultivated. Our soil has a particular taste compared to calcareous soil. |
| Harvest |
Manual harvest in small crates during the 3rd week of September. |
| Vinification |
Manual selection, soft press in Nitrogen saturation with a low temperature of 10 °C. Before the fermentation, the must is decanted, getting rid of the first gross lees. |
| Ageing |
Noble lees will be preserved and worked with continuous batonnages for 3 months. Maturation in stainless steel tanks. |
| Pairing |
Perfect for fish appetizers, first courses especially if seafood based. |