Vineyards: cortese, tocai, garganega and Trebbiano.

Grapes harvest time: the first fortnight of September.

Vinification technique: part from a light pressure of grapes and part from a fast maceration of the skins. The most ferments at controlled temperature for 15-30 days.

Characteristics: pale yellow color, strong perfume with a fresh and fruit fragrance and a light aromatic notes. Delicate flavour with a good aromatic connection.

Pairings: white and dry wine, ideal with hors d’oeuvres. It pairs well with first courses of fish, fresh and sea water fish. It express the best of its fragrance within the first year of life.
Ideal temperature to be served at 8-10 °C