Roccolo del Durlo Soave Classico DOC 2023

Manual harvest around mid-October; destemming and cryomaceration for approximately 48 hours followed by soft pressing and start of fermentation in steel tanks, at a controlled temperature for 25 days; It matures completely in steel tanks on the fine lees, where it is subjected to constant batonnage for approximately 8 months.

Straw yellow color with vivid golden reflections; intense nose of yellow fruit and citrus; structured and elegant sip, enveloping and intriguing, with delicate notes of balsamic herbs.

Cured meats and mature cheeses, white meats, legume soups, baked pasta.