1 BOTTLE OF 75cl.

Alcohol content: 12.5%

Variety: 100% Garganega

WE ALWAYS SAY ABOUT IT THAT “IT’S LIKE HAVING A PIECE OF EARTH IN YOUR GLASS”. AND THAT’S EXACTLY THE CASE: IN THE VINEYARDS OF THE CARBONARE AREA THE VINE IS ROOTED IN A VERY BLACK EARTH, PURE VOLCANO. THE RESULT IS A WINE WITH A VERY STRONG PERSONALITY: FRANK AND TRUE, WITH A SHARP MINERALITY.

Color: bright straw yellow.

Nose: smoky and sulphurous, it presents hints of flint together with notes of citrus and wild flowers.

Palate: creamy and elegant. Great freshness and flavour. Dry and very persistent finish.

Serving temperature: 11/13 °C

A perfect match with all fish-based dishes, but it can also go very well with the tastiest white meats. Excellent with vegetable risottos, with truffles and with medium-aged cheeses.

It extends over a surface of 6 hectares exposed to the north-east and north-west within the Carbonare u.g.a. at an altitude of 280 meters.

The area is characterized by deep volcanic soils with a clayey texture that have a particularly dark color (black basalts) that recalls that of coal, from this characteristic their toponym "Carbonare" seems to derive.

Here the Garganega vines, planted with the Veronese pergola, reach an average age of about 60 years.

First year of production: 1986

Harvest: manual at the beginning of October

Maturation material: steel

Alcoholic fermentation: in steel

Duration of alcoholic fermentation: 16 days

Alcoholic fermentation temperature: 14-16 °C

Malolactic fermentation: not carried out

Maturation: for 12 months in contact with the fine lees in steel tanks

Filtrations: only one membrane filtration before bottling

Aging: 6 months in the bottle

Color: bright straw yellow.

Nose: smoky and sulphurous, it presents hints of flint together with notes of citrus and wild flowers.

Palate: creamy and elegant. Great freshness and flavour. Dry and very persistent finish.

Serving temperature: 11/13 °C

A perfect match with all fish-based dishes, but it can also go very well with the tastiest white meats.

Excellent with vegetable-based risottos, with truffles and with medium-aged cheeses.