GarganegaArtisanal limited production wine made with a local indigenous grape, handcrafted from specific, single 2 ha (5 ac) small plots facing southwest at an elevation of 240 m (787 ft).
240 m (787 ft)
Limestone, partly volcanic
Veronese pergola
Brief skin contact. The grapes are emptied into a press for thermostatically controlled soft-crushing, then the must is briefly macerated on the skins (about 24 hours). The must is then statically removed from the lees and fermented at a thermostatically controlled temperature of 16°C max/60.8°F.
Read this wine's review on Vivino.
Perfect with spiced appetizers or starters such as sliced bread with stockfish cream (“baccalà mantecato”) and aromatic white meats like rabbit with juniper berries and mature cheeses. Ideal with fish cooked in Mediterranean herbs and spices.
A recipe from Pizzeria San Martin, located in Cornedo Vicentino, to pair with our Creari
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