2023 Technical Specifications
Alcohol 12.5%
Grape Varieties Garganega 75%; Sauvignon Blanc 25%
Region Veneto
Soil Compact red soil with humus over eocene limestone
Sites Serego Alighieri vineyards at Gargagnago, Sant’Ambrogio di Valpolicella
Fermentation Vessels Temperature-controlled stainless-steel vats
Production Details The varieties were harvested and vinified separately. Garganega received 12 hours of skin contact before a 20–22-day fermentation; Sauvignon Blanc was vinified without skins for 15–18 days. The source states that the Sauvignon Blanc component then spent 3 months in barrels before blending with the stainless-steel-vinified Garganega. Fermentation temperature was 12–16°C. Serving guidance is internally non-uniform: the dedicated temperature field says 10°C, while the pairing text says 10°C or 12°C.
Tasting Notes Straw yellow with green tints; elderflower, tropical fruit and freshly cut grass; fresh, structured, dry and fruity finish
Food Pairing Aperitif; appetisers; cold cuts; seafood platter; grilled chicken; creamy pasta; fresh or slightly ripened goat cheese
Vintages
2022 Technical Specifications
Grape Varieties Garganega; Sauvignon Blanc
Classification Garganega e Sauvignon del Veneto IGT
Region Veneto
Sources: www.masi.it ↗ · Compare this vintage
Producer Information
Website
Address
Via Monteleone 26, 37015 Sant'Ambrogio di Valpolicella (Verona), Italy
Phone
+39 045 683 25 11
Email