On the nose there is the nectar of field flowers such as camomile, elderflower, iris. Mineral on the palate with an almond finish, typical of Classic Garganega. Not fruit-driven; mineral and floral notes that cleanse the palate, making it food-friendly with lots of dishes. It matches, in particular, with risotto, white-fleshed fish, crudo and sushi, or salads. In the local cuisine, it pairs with stewed peas, cuttlefish, or fresh ricotta. With seasonal vegetables: Broccoli Fiolaro, white and green asparagus, or peas.