Vineyards are situated in the area between Ponti sul Mincio and Monzambano.
Harvest and vinification
Harvest usually starts about the end of September. The grapes are hand-picked and dried for about 30-40 days. The berries are then crushed and softly pressed, the must undergoes cold maceration and finally the juice is fermented and aged in oak casks, in order to bring out the aromatic characteristicsof the grapes.
The wine is clean, limpid with pale straw- yellow hues. It is elegant and crispy with vanilla and exotic fruit hints on the nose. It shows a very good balance between acidity, fruitiness and minerality. It has soft and round tannins.