The vines are between 30 and 60 years old and are planted 200 to 300 metres above sea level, at a density of 3,000 vines per hectare.

VINIFICATION The grapes were destemmed and crushed, the free-run juice was fermented at controlled temperatures between 16 and 18°C. The Calvarino was not aged in oak but remained on its lees in glasslined cement tanks for a year, adding complexity and depth to the final wine. It remained in bottle for a few months before release.

Tasting Notes: The ‘Calvarino’ is pale straw yellow in colour, with youthful hues turning golden with age. Fresh, floral aromas with elderflower, lemon and cherry. The palate is dry, well balanced and elegant, with tremendous length and finesse.

70% Garganega and 30% Trebbiano di Soave.

Awards: SILVER - Sommelier Wine Awards 2019