After a soft press, the must is then cleaned. Fermentation is carried out in inox steel vats for 10 – 15 days at a controlled temperature of 16 – 18° C. The wine is then bottle where it is left to ferment a second time on its lees. The wine is left for 60 months to rest. Remuage takes about 1 month then the wine is ready for degorgement.
The wine is a vibrant yellow colour with a bouquet of bread crust and some citrus fruit aromas such as citron (type of lemon). On the palate the wine is fresh and delicate, characteristic of the Garganega variety.
Perfect served as an aperitif, this wine also pairs well with cold starters and raw vegetables. It may be served for all courses of a fish-based menu as well as with pasta dishes with vegetable sauces.