Vinification: Maceration on the skins at a low temperature for 12/24 hours, fermentation at a controlled temperature of 16°C-18°C. Ageing in steel barrels for 4-6 months.
Colour: Pale straw yellow.
Aroma: Floral, fruity with citrus scents.
Tasting notes: Fresh, soft, delicate with a slightly aromatic body.
Serving suggestion: First courses, white meat, fish.
Grape variety: Corvina Veronese 100%
Vinification: Fermentation on the skins at a controlled temperature, ageing in wooden barrels for 5/6 months.
Colour: Intense ruby red.
Aroma: Floral, with marked notes of cherry.
Grape variety: Corvina Veronese 70%, Marzemino 20%, Rondinella 10%
Vinification: Fermentation on the skins at a controlled temperature, aging for 24 months in mid-sized cask and 6 months in the bottle.
Colour: Intense ruby red.
Aroma: Complex with hints of ripe fruit, undergrowth and cherry.
Grape variety: Garganega 100%
Vinification: Maceration on the skins at a low temperature for 12/24 hours, 50% is fermented and aged in barriques, the other 50% aged in steel barrels for 5/6 months.
Colour: Straw yellow.
Aroma: Acacia flowers, white fruit, peach and apple.
Grape variety: Garganega 50%, Chardonnay 20%, Tocai 10%, Fernanda 10% Trebbiano 10%,
Vinification: Maceration on the skins at a low temperature for 24 hours, fermentation in steel barrels at a controlled temperature of 18°C, ageing partly in steel barrels partly in barriques for 6/8 months.
Colour: Straw yellow with golden reflections.
Aroma: Ripe fruit with a slight hint of vanilla.
Grape variety: Corvina Veronese 70%, Rondinella 20%, Corvinone 10%
Vinification: Long period of natural drying, pressing around January followed by a slow fermentation, ageing in oak barrels for 3-4 years.
Colour: Intense ruby red.
Aroma: Intense and warm with notes of ripe plums and cherries.
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