hilly soil of morainic origin
Calmasino di Bardolino (VR) and Cavaion Veronese (VR)
stainless steel vats
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.