Tasting Note: Chardonnay and the local Garganega grape make for a fresh and fruity wine, full of cashew nuts and peaches, with a pleasing touch of bitterness.
Food Matching: Recommended with seafood and lighter white meat dishes such as steamed fish fillets with scallion-ginger oil, boiled lobsters with tarragon butter or braised pork chops with dill sauce.
Vineyard: Anselmi’s land under vine presently covers a total of 62 acres, high in the volcanic, calcareous hills of Soave and Monteforte d’Alpone. This area offers optimum drainage and microclimates especialy as Anselmi’s vineyards are planted exclusively on the hills and not in the flat riverbed areas. The perfect southern exposure and elevated hillsides, volcanic tuff and rocky/calcareous slopes, together with severe pruning and green harvest, further reduces crop yields, ensuring maximum concentration.
Vinification: By macerating on the skins for added depth and extract, Roberto’s wine-making artistry sculptures the extraordinary material provided by superb terroir and vineyard management into a range with incredible depth, breadth and longevity.