AREA OF PRODUCTION
Pozzolengo – Brescia – Typical area of Lugana.
The Morainic hills were formed during the Quartenary period, characterized by fertile soils of clay and fine gravel.
METHOD OF CULTIVATION
Turbiana of Lugana 100%
PRODUCTION PER HECTARE
Max 125 quintals according to the production regulations.
Manually, in September.
Harvest by hand, using small crates; light pressing; traditional fermentation of 20 days. Maturation on the yeasts for 20 months.
Bright, golden colour. Delicate perlage. It has a fresh nose, with fruity notes of white peach and citrus fruits typical of Lugana. It is flavoursome and tasty with a creamy and delicate sparkle. Pleasant in the mouth it brings out its freshness. Finish is long and leaves a note of almonds.
Suitable for appetizers with delicate finger food. Remarkable with seafood risotto and throughout a complete meal.