VINEYARD LOCATION: Hills on the east side of Lake Garda; the slopes of Verona; the Bardolino Classico zone.

SOIL: Morainic.

VINE TRAINING SYSTEM: Pergola corta veronese.

GRAPE VARIETIES: 40% Corvina, 40% Rondinella, 20% Molinara.

HARVEST: Rigorous hand harvesting took place in the second week of September. During the harvest the rondinella and molinara grapes are harvested in greater quantities than that of corvina. This is because the combination of rondinella and molinara together make a wine that is more pleasing in its youth than one which is corvina dominated.

VINFICATION: After pressing, the must and the grape skins are put into special ‘fermentation’ stainless steel tanks where they are stored at cool temperatures for 36-48 hours. Extra-cool temperatures ensure that fermentation does not start at this time, whilst giving the juice time to acquire a rosé colour from the skins, fresh flavours and body. All of which come together to create a wine that will generally be consumed within a year of being bottled. Following this period on the skins, the grape must is separated from the grape pip and  fermentation continues with the same care and attention as with a white wine at a temperature of between 14 and 16ºC for 15 days.

WINE COLOUR: Salmon pink, typical of a spring / summer wine.

WINE AROMA/PALATE: Floral on the nose, with a smooth, flavourful palate which can be ever-so-slightly bitter and occasionally with a little spritz.

FOOD: Accompanies anti-pasta, light first courses, mixed vegetables, fish soup, white meat, grilled fish, eggs or fresh cheese.

Serving Temperature: We recommend serving between 12-13ºC.