3519 Garganega Verona Bianco IGT 2019

The Garganega, a local native grape, with a particularly yellow hard skin, almost reddish when fully ripe, is immediately pressed softly and quickly with a lung press as soon as it is harvested so as not to extract rough green tannins and any oxidation. After natural fermentation, the wine will be kept in the tank where the “batonnage” technique will be carried out, thanks to which the wine acquires an increase in body sensation and a better development of some aromas. This operation lasts about 8 months and consists of putting the “noble lees” back into suspension by shaking the wine after alcoholic fermentation and allows, in addition to the extraction of the structural parts, the elimination of the addition of sulphites, making it an extremely natural and with a level of less than 60 mg/l.

Delicate and fresh aroma, hints of white flowers, elderberry. Dry, fresh on the palate with good body and minerality, harmonious, with an aftertaste of bitter almond.

Fish starters, white meats, seafood risotto, egg-based dishes, unstructured foods in general.