The vines, 35–40 years old, are traditionally trained with the pergola veronese system and have a density of 3,500 vines/ha with a yield of about 70 hl/ha. The vineyards lie on volcanic basalt soils and face south-east. Harvest takes place at the end of September with careful selection of perfectly ripe bunches. 

Nose: scents of white flowers, thyme, freshly picked yellow fruit, lime, lemon zest, jujube, and lychee.

Smell: the sip is vibrant, savory, persistent, with the characteristic flinty finish that recalls the volcanic soils.

Food Pairing: It is the wine of the future: naturally low in alcohol. Ideal as an aperitif. Perfect with contemporary cuisine, including vegetarian and vegan dishes, with fish appetizers and first courses, white meats and cured meats, grain and vegetable soups, anchovy pizza. In Veneto: potato gnocchi with Monte Veronese DOP cheese. In Italy: spaghetti carbonara. Around the world: chicken nuggets with cheese sauce.