Garganega and Chardonnay
Roller crushing, short enzymatic maceration and separation of the free-run juice to encourage extraction of the fragrances and of the high-quality natural tannins. Static clarification, followed by temperature-controlled fermentation with selected yeasts at around 18-21°C. Malolactic fermentation and ageing in stainless steel tanks; bottling and brief cellaring before release.
Hors d’oeuvres and pasta dishes; shellfish and fish recipes, white or boiled meats; an excellent aperitif with nibbles and olives.
Serve chilled, preferably in crystal glasses.