Production zone: betweeen Peschiera and Desenzano, South Garda Lake
Soil:cretaceous, clayey
Wine production:ca. 100 q.li per Hectar
Grape blend:Trebbiano of Lugana

Harvest: selection of best clusters
Production methods: skin maceration, soft pressing and fermentation of must at controlled temperatures
Ageing: in stainless steel for a short period, 2-3 months

Alcohol:12.5% vol.
Colour: pale straw yellow with green tinges
Bouquet: intense, rich with hints of peach and citrus fruits
Taste:fresh, full-bodied and delicate

Consumption: within 2 years at 12-14 °C temperature
Foods combinations: fish starters, white meat, fosh risotto, eggs dishes, light dishes