Trebbiano di Soave

Golden apple, pear, pineapple, citron, white melon, white flowers and meadow herbs shape the profile. The palate is full-bodied and creamy, with salinity, freshness and a delicately bitter finish. Garganega and Trebbiano di Soave make up the blend. Fermentation and malolactic conversion took place in stainless steel, and the wine remained on its lees until bottling. The vineyards were farmed biodynamically.

Golden colour carries citrus aromas, a light yeasty note, fine bitters and gentle astringency. Garganega and Trebbiano di Soave come from old vines established in the nineteen-seventies on a limestone hill with exposed rock. The grapes are harvested by hand and fermented spontaneously with indigenous yeasts. Extended skin maceration is followed by nine months in stainless steel and at least two years in bottle, without filtration or added sulphur.