Ponti sul Mincio – Mantova
The Morainic Hills were formed during the Quartenary period, characterized by fertile soils of clay and fine gravel.
PRODUCTION PER HECTARE
100-120 quintals of grape.
Manually, at the end of August.
Preparation of the base wine with a classic white vinification, then left on the lees for several months and subsequent refermentation for three months in autoclave, employing the Charmat method. Malolactic fermentation is not carried out.
Straw-yellow colour with fine and lingering perlage. Intense bouquet, with fruity notes of pear, green apple, citrus fruits. Floral notes of white flowers. Fresh and well balanced on the palate, with long and lingering finish.
Excellent as an aperitif and throughout a menu based on seafood.