English Wines, Fine Italian Wine and Argentinian Wine Merchant

The grapes used to produce this Soave Classico come from hills of vulcanic origin at a height of about 200 meteres. The grapes are macerated for 36 hours then the must obtained after pressing is chilled to 2C and maintained at this temperature for 48 hours. In these conditions the must becomes naturally clear and ready to ferment. In all of these phases, the sterility of the vats is fundamental because spontaneous fermentation could compromise the whole operation.

Before the addition of the yeast, the must is re-established at 12C therefore permitting a natural fermentation process. The fermentation lasts for 18 - 21 days, finishing when the natural sugars are consumed. SO2 is used only at the end of the fermentation process and then in moderate quantities. Until the end of January the wine undergoes "battonage".

Ready to Drink? Yes but will hold its own for a while so no need to rush!

Food and Wine Matches: Fresh rocket and basil salads, grilled sardines or even classic whitebate.