An expressive white, creamy and lightly juicy throughout, offering flavors of blood orange granita, fresh tarragon, yellow peach and mineral, set in a light-bodied frame. The finish is juicy.
Pair ideally with mussels and other rich seafood preparations.
Roberto Anselmi single-handedly reshaped the Soave Classico appellation when he introduced Guyot and permanent cordon training and significantly decreased yields. His peers thought he was crazy when he decided to leave the Soave consortium so as not to be constrained by restrictive bureaucracy. History proved him right.
