Production area: between Peschiera and Desenzano, on the southern shore of Lake Garda
Soil: hillside soils of clayey and chalky composition
Vineyard yield: approximately 100 quintals per hectare
Grape varieties: Trebbiano di Lugana

Harvest: by hand, selecting the best bunches
Production method: skin maceration, soft pressing and fermentation of the must at a controlled temperature
Ageing: in steel tanks for a short period of 2–3 months

Alcohol: 13% vol.
Colour: straw yellow with greenish reflections
Bouquet: intense and rich, with aromas of peach and citrus fruit
Taste: fresh, full and delicate

Consumption: a young wine to be enjoyed within 2 years at a temperature of 14°C
Food pairing: excellent as an aperitif and pairs well with fish dishes, soups, appetisers and white meats.