| Grape varieties |
60% Rondinella, 15% Kerner, 15% Traminer Aromatico, 10% Incrocio Manzoni 2.15 |
| Origin |
San Pietro in Cariano (Verona) |
| Harvest |
Between the second and the third decade of September. |
| Production technique |
Organic fertilisation and hand-pruning; shoot-thinning, leaf-pulling, cluster-thinning. |
| Vinification |
Destemming and crushing, several hours of cryomaceration with grape skins, natural soaking at 7-8°C, and controlled fermentation in concrete vats for about 20 days. |
| Ageing |
Maturation on lees for a minimum of 6 months, with weekly bâtonnage. |
| Pairing |
Excellent as an apéritif wine, it pairs with shellfish, fish, risotto with asparagus, herbs, and soups. |