Soave D.O.C. - Beatrice Veronese

Grape varieties: 90% Garganega, 10% other white grape varieties

Soil: Volcanic

Training system: guyot

Colour: gold yellow

Nose: Intense floral scents with a final note of honey and exotic fruit

Mouth: dry and persistent taste with good structure and minerality

Winemaking: The harvest takes place at the beginning of September. Then the temperature controlled fermentation starts and lasts approximately 15 days. Long refinement

Alcohol content: 13%

Serving temperature: 8-10°C/ 46°-50° F

Food pairing: Fish starters or fish main courses, shellfish and white meat

Consume: 4-5 years