Finely balanced, terroir focused, dry white emphasizing freshness with intensity.
| Appellation | Soave Classico |
| Vinification | Alcoholic fermentation, after pressing of the destemmed grapes, for 10-12 days at a temperature of 15°-16°C in concrete vats |
| Élevage | Several months in temperature controlled stainless steel vats |
| Vineyard Soil | Hillside terrain of a silty-sandy texture, rich in limestone on volcanic sub-soil. |
| Harvest | Hand harvested over several weeks |
| Tasting Notes | By selecting some of the fruit a little earlier we have adapted to warm conditions and are able to accentuate Costeggiola’s freshness, which combined with its inherit intensity and complexity makes this a finely balanced, terroir focused, dry white. |
| Food Pairings | white meat (poultry and rabbit); goat’s milk cheese; meaty fish; antipasti |
| Cellaring | Best at 1 to 4 years from the vintage |
Finely balanced, terroir focused, dry white emphasizing freshness with intensity. Single hillside vineyard. Soil: Silty-sandy, limestone-rich, volcanic subsoil. Aged several months in stainless steel. Vine age: 10-60 years. Cellaring: 1-4 years. Production: 9,900 bottles.
