SISTO BIANCO

Contained variety: Garganega and Chardonnay.
Vinification: soft pressing, fermentation in the steel tub to checked temperature 15 -16°C

Gastronomic combinings: sea appetizers , typical Venetian cuisine, molluscs and shellfishes and white meats.
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SISTO ROSSO

Contained variety: Cabernet Sauvignon
Vinification: soft pressing, fermentation in the steel tub to around 20° C with the vinacce for 12 - 15 days

Gastronomic combinings: it excellently approaches to roast of red meats, grilled and seasoned cheeses.
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Passito of Garganega

Grape: Garganega
Vinification: withering in cassette and pressing in February, fermentation in new barriques of French oak

Gastronomic combinings: ideal with both cakes , and cheeses.
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