Calvarino Soave Classico DOC

Systems from 30 to 60 years old. Yield per hectare 60 hl (2 kg per vine). Manual harvesting, often with a double pass, to select the ripest grapes. The harvest begins in mid-September for the Trebbiano di Soave and in October for the Garganega grape. Destemming and pressing of the grapes. Only the free-run must is selected to ferment in vitrified concrete tanks at a controlled temperature of 14/18°C. Maturation of the wine in vitrified concrete tanks for one year, in contact with the noble lees.

Straw yellow color with gold and bright green reflections; Broad, fresh and floral nose, with hints of elderberry, limoncella apple and pear, and base notes of hazelnut and almond; fresh, elegant and savory sip, with a return to the limoncella apple; long and persistent.

Vegetable flans, delicate fish, shellfish, cheese soufflé, asparagus risotto.