Area of Production
Comune di Colognola ai Colli (Verona).
Clay soils with silt
Harvested by hand and collected in crates. Soft pressing by pneumopress using nitrogen and cold maceration for 2 hours. Low alcoholic fermentation with no maceration present but using selected yeasts. Batonnage in stainless steel tanks with special mixtures until April/May with physical cold stabilization.
In stainless steel tanks at cold temperatures for 6 months.
Straw yellow with green reflections.
Lemon, citrus fruit, melon and apple aromas with hints of mango and grapefruit
Medium bodied, with a very nice balance of acidity and freshness with a stony, mineral, fruity finish
Appetizers and cold dishes. Ideal with pasta and rice dishes particularly those with vegetables and fish. Vegetable based soups and fish.
10 °C – 14 °C.
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