Pozzolengo – Brescia.
The Morainic Hills were formed during the Quartenary period, characterized by fertile soils of clay and fine gravel.
PRODUCTION PER HECTARE
125 quintals of grapes.
Manually, in September.
Light pressing, fermentation at controlled temperature in stainless steel tanks with maturation on the lees. Malolactic fermentation not carried out.
Straw-yellow color with greenish hues. Typical and fruity with delicate notes of peach, apricot, tropical fruit, pineapple and grapefruit. Time allows it to evolve, expressing mineral notes with greater determination. Decidedly fresh and sapid on the palate, having a good structure and a long fl avour intensity, with slightly almond-edged finish.
Vegetable appetizers and raw fish crudités. Lightly spiced white meats and fresh, creamy cow milk cheese.