THE CRUS

 

VINEYARDS
Northeast of Verona, at the heart of the Soave Classico.

SOIL
Alluvial soil, eruptive-basaltic.


GRAPES
Garganega 85%, Chardonnay 15%.

WINEMAKING
The grapes are pressed and lightly macerated on the skins for 5-6 hours at 8-10° C. After separation fermentation starts at a temperature of 16-18° C. Once the fermentation process is over, the wine is settled then left on its lees undergoing daily remontages for about a month thereby taking advantage of the lysis of the yeast. The wine is then transferred to steel tanks where it ages at a temperature of 18-20°C. Fining in bottle for 4 months.

STYLE
Straw yellow with a tinge of green. Perfumes of ripe golden apple and apricot with sweet notes of flowers. Balanced on the palate, with an aftertaste of almond which is characteristic of Garganega variety.


Brognoligo Soave Classico

FOOD PAIRINGS
This Soave pairs well with light antipasti, delicate dishes such as tagliolini with shrimp and artichokes or seafood risotto as well as fish entrées such as seabass and crab. Serve at 8-10°C.

SIZE
0,75


ALCOHOL
12,5%  vol