Classification: Soave Classico – DOC (controlled denomination of origin)
First vintage: 1986
Grape production per hectare: 85 quintals
Start of harvest: mid-October
Harvesting method: manual – in crates
Pressing: soft pressing of whole grapes
Alcohol fermentation: in steel vats for 16 days at 14 – 16 °C
Malo-lactic fermentation: not carried out
Maturation: 15 months in contact with the fine sediments in steel vats
Filtration: only one membrane filtration before bottling
Fining: 5 months in the bottle
Analytical Data: Alcohol contents: 13,00 % by volume – Total acidity: 5.90 g/l
pH: 3.27 Reduced extract: 22,00 g/l
Colour: straw yellow with brilliant highlights.
Nose: it shows yellow flowers, exotic fruit and white peach together with smoky and peaty notes.
Palate: juicy fruit palate accented with mineral, aromatic herbs and almond alongside crisp acidity.
The finish is dry and very persistent.
Serving temperature: 11 – 13 °C