It is produced with Garganega (70%-80%) and Chardonnay or Pinot bianco or Trebbiano di Soave grapes for the remaining part, harvested by hand.
Treatment: grapes are lightly pressed and are put under cold maceration on the peels at a controlled temperature of ten degrees for fifteen or eighteen hours. The must, then, ferments in steel tanks at a controlled temperature of fifteen degrees and, after that, the wine refines in the same tanks for about four months and in bottle for two months.
Description: the colour is straw-yellow with green reflects. At the smell one can feel scent of rural flowers, white peach and herbs. The taste is harmonious, dry and lightly bitter.
Complement: it matches well with aperitifs, vegetables, fish dishes, seafood risotto, white meat.