||Municipality of Colognola ai Colli - Ceriani District (VR)
|Composition of the land
||Silty clay loam with tufaceous profiles.
||In steel at a controlled temperature. Pressing: soft in reduction using nitrogen, with cold maceration for 2 hours. Fermentation: alcoholic at low temperature with selected yeasts. Bâtonnage: in stainless steel with special mixers until April. Stabilization: cold physical.
||In stainless steel at low temperatures 6 months.
||Hors d’oeuvres and cold dishes, pasta and rice entrées with vegetables and fish, soups and cream of vegetables and mushrooms, delicate main courses of freshwater and sea fish.
||Price Tenuta Sant'Antonio Soave Monte Ceriani 2018 € 10.50