Production area: The Soave classico region. More specifically, vineyards planted on heavy soils of basaltic origin on the hills near Soave and Monteforte d’Alpone.
Grape varieties: Garganega (100%). The grapes are left to dry for about 90 days before pressing.
Yield: 100 kg of grapes yield about 38-40 litres of wine.
Ageing: 12 months in barrique (225-litre French oak barrels).
Refining: At least 6 months in bottle.
Actual alcoholic content: 13% vol. plus 130 grams residual sugar.
Total acidity 5.5-6‰.
Dry extract 29-31‰.
Sensory impressions: A dazzling gold colour, with warm, deep, almost amber undertones, it offers a graciously delicate bouquet, elegant and harmonious, redolent of sultanas, dried apricots, pipe tobacco and vanilla pods, followed by a hint of noble rot and fruit in syrup. The palate is pulpy, with a vibrant acidity that perfectly balances the residual sugar; a very discrete presence of tannins, with pleasant notes of liquorice; the finish is sapid and long.
Serving temperature: 10-12° C.
Recommended food pairings: When young, it is a perfect match for tarts and pies made with white fruit, or more sophisticated desserts such as poached pears dressed with zabaglione sauce. At a riper age, it makes a striking contrast to dishes such as escalope of foie gras, ripe Gorgonzola cheese, and Mantua’s iconic tortelli di zucca (pumpkin ravioli).
Longevity: If well stored, it will continue to evolve and improve for many years.