hilly soil of morainic origin
Calmasino di Bardolino (VR)
stainless steel vats
it starts with drawing off the juice after 12 hours of maceration with “salas- so” 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 and secondary fermentation in pressurized stainless steel tank, ac- cording to the Charmat or Martinotti method.
Food and wine pairing:
recommended with fish, seafood, oriental dishes like sushi.