On the nose there is the nectar of field flowers such as camomile, elderflower, iris. Mineral on the palate with a finish of almond, typical of classic Garganega. Food Pairing: It matches, in particular, with risotto, white fish, crude and sushi, or salads. In the local tradition: Good with stewed peas, cuttlefish, or fresh ricotta. With seasonal vegetables: Broccoli Fiolaro, white and green asparagus, or peas.