The grapes are harvested at the end of September, after which they are destemmed and subjected to maceration for 12 hours at 10°C and then softpressed. The must thus obtained is then clarified and selected yeasts are added in order to turn the sugars into alcohol. It is then fermented at 15° C in temperature-controlled steel tanks. Once it has been racked and clarified at the end of the fermentation process, the Soave is filtered and bottled.
Straw-yellow in colour, with greenish streaks. Intense, pervasive bouquet, with floral notes reminiscent of hawthorn and orange blossom, which give way to notes of other ripe yellow fruit. Well-balanced on the palate, with just the right amount of acidity smoothing out to a soft finish.
FOOD AND WINE PAIRING
Perfect with fresh fish and fish starters. Also a superb accompaniment to traditional Mediterranean home-style first courses.
ALCOHOL CONTENT % VOL