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The stems are separated from the grapes, which are softly pressed in cylinders under pressure gently breaking their skins and releasing the juice. As is happens with all white wines, the free-run must extracted from the pulp is separated from the skins before fermentation begins. The alcoholic fermentation is conducted in stainless steel vats at controlled cool temperatures (of about 18° C.) in order to retain fresh flavors and the primary aromas from the grapes.
COLOUR
Straw-yellow appeIling, brilliant reflections.
FLAVOUR
The flavor is no less satisfying, superbly balanced and persistent. The aftertaste is delicate.
SERVING TEMPERATURE
The wine is most satisfying when it is served chilledto about 9°C. (48° F.).
GRAPES
95% Garganega, 5% Trebbiano of Soave.
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