Are sited on volcanic slopes in the Province of Verona at an altitude of 500 m (ASL).
The grapes are harvested between the end of September and beginning of October, depending on the vintage, the grapes are gently pressed and cooled immediately before pressing. The Garganega is transferred to stainless steel containers for the fermentation and Sauvignon is left for 2 months in two to three year old barrels.
Ample to the nose with floral notes, violets and elderflowers in particular. The taste is in the palate and yet delicate with tropical fruits and hints of cinnamon, the body is full, pleasant and well-balanced.
Perfect with light starters, pasta, risotto, fish and seafood, mature cheese.