|Temperatura di fermentazione
||14 - 16 °C
||Pressing: soft pressing of whole grapes. Maturation: 15 months in contact with the fine sediments in steel vats. Filtration: only one membrane filtration before bottling.
||All fish-based dishes since it is a wine that respects the delicacy of the fish's flesh and its salinity. It goes also very well with vegetable and truffle risottos. Excellent with medium ripened cow's milk cheeses. Croutons with baccalà (salt cod) mantecato, octopus salad with cabbage and lentils, risotto with nettles, tagliatelle with trout and asparagus, grilled fish, Monte Veronese Dop mid-ripened cheese.