The grapes are separated for the vinifications, the Trebbiano grape is worked without oxygen for keeping the aromatic complements, about this type of grape. Traditional vinification for Garganega with ripe grape, from Mount Zoppega hill, after fermentation the wine is transferred only once and left on its own noble lees until March, the wine masses are assembled. Bottling in the followig spring.
Colour is a yellow hue, powerful, is enlivened by light green shades. The sensation of the nose is complex, there are different sensation of white flowers, sage leaves and balsamic , on final the sensation is like candied fruit.There is on final a well-balance between the acidity components, and extractives.