Grapevine
Garganega
HARVEST
Harvested in the second half of September
METHOD OF PRODUCTION
The grapes are pressed and left with the skins to macerate for about 6 hours and then separated from the solids and fermented in stainless steel vats at a controlled temperature between 14-18°C.
SENSORY DESCRIPTION
A smooth, fruity wine with a delicate, mineral finish and a savory, lingering aftertaste.
