Vineyards are located in the hilly and green area of Monzambano, close to Lake Garda.
Harvest and vinification
The garganega harvest starts about the end of September, with a careful hand selection of the grapes. The grapes are dried for about 60 days in a room with controlled temperature and humidity. Soft pressing of the grapes maintain the flavour of this grape. The juice is fermented and aged in French oak barrels for at least six months.
It is pure gold in colour, with hints of yellow amber. Ripe fruit, citrus, caramel and candied on the nose, it is sweet but well balanced with acidity. It shows sweet fruits, with a hint of honey and acacia flowers on the palate.