Soave, Veneto (Northeastern Italy)
Garganega and Trebbiano of Soave
VINIFICATION AND AGEING
The stems are separated from the grapes, which are softly pressed in cylinders under pressure gently breaking their skins and releasing the juice. As is happens with all white wines, the free-run must extracted from the pulp is separated from the skins before fermentation begins. The alcoholic fermentation is conducted in stainless steel vats at controlled cool temperatures (of about 18° C.) in order to retain fresh fl avors and the primary aromas from the grapes.
Straw-yellow appealing, brilliant refl ections.
It is a wine of great elegance, o ering aromas of good intensity. It o ers scents of white fl owers combined with those of slightly green apples.
The fl avor is no less satisfying, superbly balanced and persistent. The aftertaste is delicate.
The wine is most satisfying when it is served chilledto about 9° C. (48° F.).
It is ideal as an aperitif or when matched with horsd’oeuvres and seafood.