hilly soil of morainic origin
Calmasino di Bardolino (VR)
stainless steel vats
it starts with drawing off the juice after one night of maceration with “salasso” technique, followed by fermentation at a controlled temperature; for the following four months the wine is subject to the batonnage technique, or stirring of the lees on a weekly basis.
Food and wine pairing:
recommended with fish, seafood, oriental dishes like sushi.