About This Wine
Rypäleet: Garganega 40%, Fernanda 30%, Trebbiano 15%, Trebbianello 15%
The four different grape varieties mature at different times: Trebbianello in early September, Fernanda in mid September and Trebbiano and Gargenega at the beginning of October; this means that we vinify each variety separately.
The manually harvested grapes are destemmed and pressed. Only Fernanda, with its semi aromatic qualities, is macerated for a few hours before pressing. Each must, after being clarified, is fermented for 10-15 days at 18C. There is no regular malolactic fermentation and the yeasts, which are regularly stirred, are not removed until January/February when the final cuvée takes shape.
A straw yellow shines through the glass with some green tones; slightly aromatic to the nose, it unfolds generously in the mouth with great balance and flavour. It is a versatile wine, perfect with aperitif, fish, white meats and, at the top, with the “Tortellino of Valeggio”.