The luxury of dare! ... Exemplary 3lt crystal with carvings in 18k gold containing "Dolce di Creme'" complete with glass stopper. Package python and leather interior in white satin. Masterpieces of elegance and harmony, in which we celebrate the passion for a creamy perlage and the refined opulence of the bottle, so as to remain indelible in the memories of those lucky enough to have laid eyes on these inimitable creations. Sparkling timeless and timeless fashions that do not know, but wearing the elegance and style of those who created them. Perfect for any time and pleasure. Vera sphere of softness and sweetness that caress the palate with its roundness. Seductive and perfect in the end table. The sweetest nectar of Villa Rinaldi. Born from the union between the original Chardonnay and Pinot Noir from South Tyrol and noble grapes withered Garganega Veronese. Aged for 36 months on its lees in barrels and sublimates from the Massif Central in France for 24 months. Disgorgement à la volleys. Stand out mellow sweet aromas of candied orange peel, carob, dates, honey and delicate vanilla. Always soft and harmonious married balsamic and spicy sensations that reach the nose of sweet tobacco and coffee derived from precious wood aging. Perfect at the end of the table with creamy desserts and puddings. Also exciting pairing with fresh goat cheese and aged pecorino, preferably accompanied with strawberry tree honey. Refined pairing with foie gras.
grape varieties: 40% Chardonnay, 30% Pinot Noir, 30% Garganega Veronese withering
grape origin: Trentino Alto Adige and the Soave (Verona)
altitude vineyards: 4-500 meters for chardonnay and pinot noir, 200 meters to garganega
alcohol: 13,5% by vol.
bouquet: stands mellow aroma of sweet honey and candied orange peel. Soft and harmoniously married the balsamic sensations that reach the nose: carob, dates, tobacco and of BEANS coffee '
pairings: in perfect harmony with sweet and creamy the spoon. Exciting with cheese ca- prini accompanied by fresh honey arbutus or stewed fruit. Perfectly to with foie gras
suggestions: serve in crystal bowl at 6°C