Vinificazione: l’uva viene raccolta manualmente verso fine settembre/inizio ottobre. Pressatura soffice delle uve non diraspate, fermentazione spontanea con lieviti indigeni in vasche d’acciaio. Maturazione in vasche d’acciaio a contatto con i lieviti con battonage periodici

Affinamento: in bottiglia per 6 mesi

Filosofia produttiva: Biologico

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“SARÒ” Garganega IGT 2019 – Meggiolaro (VI) – BIO

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