Il Giangio estate at Gambellara
VINIFICATION AND AGEING
As soon as they have been harvested,the grapes undergo a soft pressing,and then the must (after refrigeration) is fermented for 20-25 days at a controlled temperature of 18° C. (64° F.).
A medium-deep straw-yellow, with golden highlights.
Fresh and fruity,with hints of almonds and elderfl owers.
Well-structured and full-fl avored,with an appealing, clean aftertaste, in which one fi nds hints of summer fruits and almonds.
Serve at 10° - 12° C. (50° - 54° F.).
An excellent aperitif,especially for those who prefer a dry wine. It also goes well with soups, savory pasta dishes, risottos, fi sh, shellfi sh and grilled white meats.