Production area: province of Verona
Soil: hillside soils of morainic and volcanic origin on red debris and basalt
Vineyard yield: approximately 80 quintals per hectare
Grape varieties: Garganega – Chardonnay

Harvest: grapes harvested at optimal ripeness and laid in crates. The grapes are dried for 3–5 months, preferably with the development of noble rot
Production method: soft pressing of the dried grapes, followed by a long fermentation of the must
Ageing: in new, medium-toasted barriques, predominantly made from French oak, for 12–16 months, followed by a period in steel tanks

Alcohol: 13–14% vol.
Colour: golden yellow
Bouquet: aromas of fruit and flowers with a hint of honey
Taste: a full-bodied, highly harmonious wine with a well-balanced sweetness

Consumption: to be enjoyed within 3–4 years at a temperature of 14°C
Food pairing: foie gras and pastries; ideal as a dessert or meditation wine.