hilly soil of morainic origin
Calmasino di Bardolino (VR)
stainless steel vats
traditional skin fermentation for 7 days; for the following 4 months the wine is subject to the batonnage technique, or stirring of the lees on a weekly basis.
Food and wine pairing:
easy-drinking wine, recommended with the several dishes especially pasta with rich meat and vegetarian sauces, main courses with white meat and fish