||Vineyards surrounding the ancient Corte Giacobbe, in the hills area of Roncà, on the slopes of two extinct volcanoes, Calvarina and Crocetta, east of Soave, in the Veneto.
|Composition of the land
||Ocean-derived calcareous soils, rich in basalt and in grey and black tuff.
||Traditional Soave pergoletta and Guyot.
|Plants n. x hectare
||The harvest, exclusively by hand, begins between the second and third week of September.
||After a brief cryomaceration (24 hours at 5°C) on the skins, the must ferments in steel at a controlled temperature of 16 °C.
||A minimum of 3 months in steel, with bâttonage of the fine lees once per week, then ageing in the bottle for a minimum of 45 days.
||Ideal served by itself as an aperitif wine, and delicious partnered with first courses, lighter meats, fish, and vegetables.