I rearùn e le reàa, i tremacc e i
rearin dei burcell. Si pescava col tremac
il pesce persico, col rearin le alborelle.

Production area:

Hills of southern Varese Verbano at Angera  in the locality La Rotonda and at Ranco in the locality Caravalle facing south, southwest.
Altitude of 250 m above sea level.

Vines:

Chardonnay, Trebbiano Toscano and Bussanello.

Method of culture:

Renovated branch, green cover, limited fertilization.

Parameters of production:

Maximum production: 7 tonnes/ha, thinning, harvesting choice, short maceration, fermentation at controlled temperature, coexistence on the lees in stainless steel until spring.

Analytical parameters:

Min. natural alcohol content: 12,50% vol. acid value of 5.5‰ minimum net dry extract: 17‰.

Characteristics:

Straw yellow color gives off floral aromas with notes of exotic fruits. It's particularly fresh, of character and long length.

Serving temperature:

14° C.

Serve with:

It proves suitable for fish both freshwater and sea and white meats.

Pergamena di lavarello al S.Quirico

Risotto con perle di lavarello del Lago Maggiore al S.Quirico