Garganega, Trebbiano di Soave, Chardonnay
Grapes are destemmed and crushed.
Brief cold maceration on the skins, light pressing, and fermentation at a controlled temperature of 16–18°C.
Total acidity: 5.50 g/L
Alcohol content: 12.00% vol.
Light straw-yellow colour, fruity aroma and dry, slightly bitter taste.