Italy, Veneto, Negrar
Grapes: Garganega, Trebbiano toscano, Sauvignon bianco, Chardonnay , Saorin
Color: bright golden/amber
Fragrance: complex dried fruit tones, candied, spicy.
Taste: profound, great length, wonderful balance between tannin, acid and sweet.
Picked before most other grapes at the end of August and beginning of September. The grapes are selected with great care at the time of harvest and brought into a conservation room and settled on rush matting. As the weather is still hot, they dry quickly and perfectly with optimum results. Pressing takes place at the end of January, beginning of February when the “noble rot” has developed to 30-40%.
Alcoholic fermentation follows slowly through indigenous yeasts after 20 days and lasts approximately 50 days. The wine is transferred into French oak barrels (Limousin, Allier, Tronçais) for five to six years. During the maturation phases, additional alcoholic fermentations take place.