The Soave classico region. More specifically, vineyards planted on heavy soils of basaltic origin on the hills near Soave and Monteforte d’Alpone.
Garganega (100%). The grapes are left to dry for about 90 days before pressing.
100 kg of grapes yield about 38-40 litres of wine.
12 months in barrique (225-litre French oak barrels).
At least 6 months in bottle.
Actual alcoholic content: 13% vol. plus 130 grams residual sugar.
Total acidity 5.5-6‰.
Dry extract 29-31‰.
A dazzling gold colour, with warm, deep, almost amber undertones, it offers a graciously delicate bouquet, elegant and harmonious, redolent of sultanas, dried apricots, pipe tobacco and vanilla pods, followed by a hint of noble rot and fruit in syrup. The palate is pulpy, with a vibrant acidity that perfectly balances the residual sugar; a very discrete presence of tannins, with pleasant notes of liquorice; the finish is sapid and long.
Recommended food pairings
When young, it is a perfect match for tarts and pies made with white fruit, or more sophisticated desserts such as poached pears dressed with zabaglione sauce. At a riper age, it makes a striking contrast to dishes such as escalope of foie gras, ripe Gorgonzola cheese, and Mantua’s iconic tortelli di zucca (pumpkin ravioli).
If well stored, it will continue to evolve and improve for many years.