La Rocca Soave Classico DOC

Plants from 3 to 50 years. Yield per hectare 60 hl (2 kg per vine). Manual harvest often with a double pass to select the ripest grapes at the end of October. 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. At the end of fermentation the wine is decanted into 2000 and 500 liter barrels. The maturation in wood lasts about a year. During this period the wine in contact with the noblest lees acquires complexity and a very rich bouquet.

Sunny yellow color, bright and intense; rich and broad bouquet, with hints of ripe fruit, hints of melon and mango, slightly spicy; full, rounded, velvety flavour, perfect balance between fruity and mineral sensations, long and persistent finish.

Risotto with porcini mushrooms, Vicenza-style cod, scallops and crabs.