Type of Soil: of volcanic origin, made up of compact basaltic rocks.
To produce this wine the most interesting of the old Trebbiano di Soave vines which live in our high hill vineyards, have been selected and multiplied in collaboration with the Agriculture Faculty University of Milan, creating a new vineyard entirely dedicated to this interesting but little known variety.
Colour: brilliant straw yellow with golden highlights.
Nose: reveals white floral notes (lily of the valley and jasmine), tree fruit and mineral (flint).
Palate: creamy and savory, it delivers ripe pear, aromatic herbs and mineral alongside crisp acidity.
Excellent with raw fish (oysters) and sushi. It goes very well with vegetable and fish first and main courses.
Veneto regional cuisine:
fried moleche (soft-shell crabs), polenta “Biancoperla” and schie (very small shrimps typical of Venice’s lagoon), risi e bisi (rice with peas), stewed cuttlefishes alla veneziana.