| Origin |
The vineyards are located in the morainic hills of the Lake Garda hinterland. |
| Soil composition |
Soil of morainic origin: clayey, mixed with pebbles. |
| Vinification |
Obtained according to tradition by maceration and fermentation in contact with the skins for about 10 days at a temperature between 22 and 28°C. |
| Ageing |
In large casks and then in bottles. |
| Pairing |
It pairs well with the typical Italian menu: mixed appetizers, pasta with sauce, risottos, ravioli, pasta and beans, legume soups, grilled and stewed white meats, and mixed boiled meats. |