||10% Incrocio Manzoni 2.15, 60% Rondinella, 15% Traminer Aromatico, 15% Kerner
||San Pietro in Cariano (VR)
||2nd and 3rd decade in September.
||Organic fertilisation and hand-pruning; shoot-thinning, leaf-pulling, cluster-thinning.
||De-stemming and pressing, several hours of cryomaceration on the skins, gravity sett ling at 7-8°C, controlled fermentation in concrete vats for ca. 20 days.
||Sur lie maturation for a minimum of 6 months, with weekly bâtonnage.
||Excellent as an aperitif wine, it is delicious as well with shellfi sh, fi sh, risott o and asparagus, chard, and soups.