Grape variety: Garganega
From 10 to 80 year old vines planted at a low altitude of 30 to 50 metres above sea level in Gambellara on predominantly volcanic basalt.
On arrival in the winery, the grapes are directly pressed. Fermentation with pied de cuve starter – no commercial yeasts, only indigenous – in stainless steel tanks. Malolactic fermentation occurs spontaneously shortly afterwards. As winemaker Angiolino Maule is committed to natural winemaking, no SO2 or oenological product added during vinification, and the wine is bottled unfiltered.
On the nose you will find citrus fruits, almonds and flowers. The palate is quite tart yet offers a good body and finished slightly nutty. Try with fish, shrimps or chicken.