San Benedetto di Lugana, the grapes come from vineyards in the most suitable hilly areas. The harvest and selection of the grapes are done strictly by hand, in small 4 kg cases.
Planting layout and yield
Spurred cordon (2.30 metres x 0.80 metres), yield around 9,000 kg of grapes per hectare, equivalent to 5,700 litres of wine or 63%.
Third ten days of September, start of October.
Fining and fermentation
Destemming by oscillation, following a strict protocol of vinification: after maceration for about 10-12 hours at a controlled temperature of around 8°/10°, a must is obtained by natural draining with the colour of the light pink of an onion skin; then fermented for 14/18 days at a temperature of 18°.
At the end of fermentation, the wine is removed from the lees to avoid malolactic fermentation.
The light pink of an onion skin.
Enveloping with hints of white peach, a pleasurable development and good mineral sensations.
A wine of remarkable subtlety and character.
Supported by a fine acidity. Continuity and balance mark the taste.
Freshwater and marine fish, white meats, light, summer dishes in general. Also excellent as an aperitif.