Garganega from Valpolicella in Veneto, Italy.
The grapes come from the Massimago estate - the vines sitting at 200m to 250m elevation with a south-west exposure, and growing in limestone soils.
Grapes are hand harvested, destemmed, and softly crushed, with the juice macerated on skins for a few hours during pressing.
The must is cold fermented in temperature controlled stainless steel vats.
The wine is then aged for 3 months on lees, before an additional 3 months in bottle.
Bottled with minimal added sulphur.