| Location |
Municipality of Colognola ai Colli (Verona) |
| 土地的組成 |
Silty clay loam with tufaceous profiles. |
| 釀造 |
Pressing: soft in reduction using nitrogen, with cold maceration for 2 hours. Fermentation: alcoholic non-malolactic at low temperature with selected yeasts. Bâtonnage:in stainless steel with special mixers until April/May. Stabilization: cold physical. |
| 陳年 |
In steel at low temperatures. |
| 匹配 |
Hors d’oeuvres, light pasta dishes also with sauces and risotto, fish (especially lake), egg dishes, white meats. |