| 葡萄 |
55% Garganega, 45% Chardonnay |
| 土地的組成 |
Medium-textured with a gravel sub-base. |
| 釀造 |
Plucking of the bunches with cold maceration for one hour in a reducing atmosphere. Pressing: soft cold pressing (8-9 °C) with pneumo-press in an inert environment. Fermentation: at low temperature 13 – 14 °C. Malolactic fermentation: no. Bâtonnage: once a week until bottling. Stabilization: cold. |
| 匹配 |
Aperitifs, hors d’oeuvres featuring fish or seasonal vegetables and cold dishes, first courses with herbs, vegetable risottos, dry pasta dishes and soups, fish in light sauces. |