VINES. Pinot Grigio.
PRODUCTION AREA. Poiano di Valpantena (Verona).
SOIL CHARACTERISTICS. 20% Gravel, 23% Sand, 64% Loam, 13% Clay, Total limestone 35%, Active limestone 9%.
VINE TRAINING TECHNIQUES. Guyot.
PLANT DENSITY. 4500 vines per hectare.
YIELD PER HECTARE. 120 quintals.
PRODUCTION PER VINE. 2.2 Kg.
HARVEST PERIOD. August.
VINIFICATION. Static decantation of the must after destemming and gentle crushing of the grapes. Addi-tion of selected yeasts to clear must.
FERMENTATION. In steel vats for 10 days at 18°C.
REFERMENTATION. Charmat method.
ORGANOLEPTIC CHARACTERISTICS. Strong straw-yellow colour, creamy foam, intense and fruity aroma with hints of Williams pear, persistent, rich and soft flavour.
FOOD PAIRING. As an aperitif, shellfish, fried fish, raw fish.
RECOMMENDED TYPICAL DISH. Risotto with tench.
IDEAL SERVING TEMPERATURE. 7°C.