Wine-making: Garganega sourced from a fifty-year-old vineyard. The grapes were fermented on the skins for five days with some whole bunches, then rested on the lees in concrete vats for a year. Bottled unfined, unfiltered, and with low sulphur. This wine is a profound expression of its terroir, offering notes of smoke, minerals, a hint of tannin, and a clean, salty finish. Alfonso Soranzo crafts his wines from vineyards surrounding his home and cantina in the quaint hamlet of Zovon di Vo in the Colli Euganei hills. The volcanic and fossilized soils are ideal for grape cultivation. His approach is traditional and straightforward, utilizing natural yeast fermentation with no additives. The result is an honest, nourishing, and delicious wine.
