Production area: Negrar
Growth: Poiega

Area of vines: 1 hectar
Grape types: 100% Garganega dried till beginning of March.
Soil type: Calcareous
Exposure: South west (315 metrs a.s.l.)

Short description of vinification and ageing process: The grapes are collected in small wooden boxes, choosing the bunches of grapes best adapted to drying. After the harvest the grapes are dried for about 6 months.
The grapes are pressed whole and after a brief period of decanting of the must it is partially fermented in Allier barriques where it is repeatedly decanted so as to avoid filtration and stop the end of the fermentation process. The refining takes about 18 months.

Alcohol content: 14% vol.
Residual sugar: 100 grams per litre

Characteristics: Golden yellow colour, bouquet: apricots and vanilla. Warm full bodied flavour.
Use: Interesting with sharp flavoured cheeses, simple desserts and for end of meal.
Serving temperature: 14°C
Annual production: 2.500 bottles at 0,375 l