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Vines Trebbiano ( %)

Color: Straw yellow color with greenish reflections.
Smell: Elegant and fresh, reminiscent of white field flowers, baskets and lime, which ripen in hints of apricot and white fruits.
Taste: On the palate it is delicate and soft, savory and very harmonious.
Food pairing: Excellent for aperitifs and dishes based on fish and shellfish, white meats and fresh cheeses.

Production area: Morainic hills south of Lake Garda, Verona and Brescia.
Exposure: South Lake Garda.
Altitude: 180 m a.s.l.
Soil: Morainic-Clayey-Calcareous-Sandy.
Harvest: Manual grape harvest from mid-September.
Vinification: Pressing and de-stemming of the grapes, enzyming and resting for a few hours with the skins, separation and cleaning of the must, fermentation at maximum 20 °C.
Refinement: 100% stainless steel, subsequent refinement in the bottle.
Sugar: 8 g/l.
Total acidity: 5.9 g/l.
Volatile acidity: 0.21 g/l.
Dry extract: 22.5 g/l.

Farina

Farina wines are the result of 45 hectares of selected vineyards of the Valpolicella Classica. Ten owned and 35 owned by historic suppliers, always considered absolute "accomplices" in the production of wines. The vineyards are followed with respect and spasmodic attention, because the company has always been convinced that it is precisely the attention to detail that allows for higher quality and, in particular, that enhances an extraordinary grape like Corvina. For Farina there are two historical vineyards, veritable crus of Valpolicella. The Montefante vineyard (300 m asl), with its tuffaceous, clayey and calcareous soil and excellent hilly exposure, represents an ideal habitat for Corvina destined to the Amarone Montefante reserve. The other cru is the Montecorna vineyard, located on Mount Masua, characterized by an extraordinary calcareous soil, an ideal base for the production of grapes dedicated to Valpolicella Ripasso Montecorna. Aspiring to create noble wines, which know how to enhance the grape variety and terroir, also means relying on the best technologies and cutting-edge research tools, both in winemaking and in bottling. Maximum speed, guaranteed by an advanced bottling line and powered by a photovoltaic system, hygiene and safety are guaranteed in the path that accompanies the wine to the bottle, to obtain healthier and longer-lived products, in the right balance between respect for tradition and courage in 'innovation. The quality of wine is born in the vineyard, but it is equally true that today the investment in the cellar becomes fundamental to enhance the effort made in the vineyard. The grapes are harvested and selected in boxes and left to dry in traditional fruit-drying rooms, with temperature and humidity constantly monitored. Slavonian oak barrels and French and American oak barrels then lull the aging of the wines in their slow refinement, trying to combine innovation with naturalness and quality, with skilful use of technology and wood.

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