||Municipality of Mezzane di Sotto - Location Monte Garbi
||White with a dominant limestone skeleton, with a sandy fraction.
||Manual - Soft pressing with pneumatic press.
||In steel at controlled temperature with selected yeasts. Alcoholic fermentation natural at a controlled temperature for 10 days. Natural malolactic, batonage once a week until end of malolactic fermentation, cold stabilization when needed.
||Pasta dishes with meat sauce and Italian-style sauces; grilled white meats; roasted or stewed; well matured cheeses, not spicy, dried fruit.