"Avus", made from Garganega grapes re-fermented in the bottle ' col fondo' , as grand parents used to do, before modern sparkling techniques. A wine produced from the base of Soave Classico and with an addition of must Recioto (dessert wine) just pressed and fermented. It is advisable to cool the bottle to uncork slowly and decant to oxygenate and to separate the deposit from the clear part. It's characterized by an intense bouquet of yellow fruits. The hint of crusty bread, is given by yeast, while the bitterness is typical of Garganega Grape.
Vineyards: Monteforte d'Alpone hills - Verona
Terroir: Volcanic and clayish
Altitude: 130 - 190 meters above sea level
Grape: 100% Garganega
Age of Vineyards: 60 to 90 years
Farming system: Pergola veronese
Harvest: Late September
Remaining sugar: 0,03 g/l
Alcohol: 12% by vol.
Serving temperature: 6/8°C
Stopper: Crown cap
Production: 4500 bottles
Vinification: Fermented with grape skins and yeasts at temperature controlled in stainless steel tanks for 3 months. Kept on lees, unfiltered. Bottled with a slight addition of Recioto must to induce a second fermentation in the bottle. Malolactic fermentation in the bottle.