ZEJA Verona IGT Garganega

Soil:
hilly soil of morainic origin

Vine training:
pergola

Grape varieties:
100% garganega

Harvest:
hand picking

Vineyard location:
Calmasino di Bardolino (VR) and Cavaion Veronese (VR)

Production:
100 q.li/ha

Aging:
stainless steel vats

Alcohol:
12,00% vol.

Vinification technique:
gentle pressing of the grapes followed by temperature-controlled fermentation of the first-pressing must 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, as an aperitive with Charcuterie and cheeses.