Terroir: Hills of the Soave DOC zone. The soil is volcanic, rich in calcium, potassium and magnesium.
Vinification: Hand-harvested grapes are crushed and gently pressed. Fermentation takes place at controlled temperatures in stainless steel tanks for three weeks and the wine remains on the lees as long as possible, before bottling. The wine is bottled young to retain its freshness.
Pale yellow with greenish hues. Bouquet of melons, ripe apples, and pear. Crisp, fruity, fresh and balanced.
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