Notes:

Produced from the family vineyards placed in the heart of he historic Soave Classico DOC Zone (Castelcerino), ranging in altitude between 200 and 350 meters above sea level. The harvest (strictly hand made) is made with the help of crates, which can support only 20kg., so that the bunches arrive perfectly intact to the press-machine. A few days before the stop of the fermentation it is put in Frech oak barrels, where it stays for 6/8 months. Straw brilliant yellow in colour, with golden hues. Very warm and round wine. Intense, fruity and full. It has clear smell of banana and tropical fruit in general. The taste is aromatic and persistent. On the palate is soft and well balanced, with an excellent structure. Serve at 9-10°C. Open just before drinking it. Well matched with hors-d'oeuvre, light first courses, fish, fruits of sea and white meat.

Notes:

The name Sorai comes from a word in Veronese dialect "sora" (in Italian sopra) which means above or on top, for the fact that the vines are in a high dominating position. Vinification: The grapes are hand picked, laid in boxes and are pressed the same day. The must is cooled immediately so as to create a natural clearness. The fermentation takes place in 228 ltre wood barrels, in a cellar hewn out of rock. Lactose fermentation: Yes. Elevation and refining: At the end of the alcoholic fermentation there the new wine is left with it’s own yeast till the beginning of summer, and carrying out of periodic baton ages. At the end of the summer it is bottled and left to rest for at least eight months before being put on sale. Colour: Gold- sparkling green. Bouquet: Decisive with aroma or butter and toasted hazelnuts. Flavour: Balanced and persistent, great softness. Temperature: 10-12°C. Accompaniment: Excellent with fish, white meat and cheese.

Notes:

This wine is made from this classic variety planted on the slopes of vineyards in Monteforte d'Alpone and Soave.Destalking and crushing. Skin contact for 3 hours. After the grapes are pressed, the must is allowed to settle for 24-36 hours at 5°C. Fermentation takes place in stainless steel vats, followed by malolactic fermentation. Filtration prior to bottling. Light yellow colour. Great aromatic vigour with an intense nose of apple and citrus. On the palate the wine is well structured with nose of apple, pear and banana. Fresh and persistent finish.Aperitif. Particularly good with light dishes (not red meat). Excellent with wild strawberries. Serve at 8-10° C.