Dry, refreshing, well-structured, smooth finish.
Lake-fish dishes and seafood or asparagus recipes.
Harvest: Second week of September. Trebbiano di Lugana grapes are selected and harvested by hand and then a soft destemming-crushing and pressing follows.
Vinification: Natural static clarification of the wort. Inoculation of selected yeasts. The wine is left to ferment at a low and controlled temperature and it remains on its lees for a period of about 6 months.
Aging: 6 months in steel tanks on yeasts and 2 months in bottle.