Vinification: the system of breeding and the density of the plant lead to a yield of not more than 85 quintals per hectare. After the manual harvest, the grapes are crushed in a soft manner after a brief maceration of 12 hours in saturation with carbon dioxide. Subsequently only the first must is left to sit naturally for 12 hours at a temperature of 8-10 ° C and then inoculated with selected yeasts. It follows the fermentation in stainless steel tanks where it matures 6 months before bottling at a controlled temperature.
Sensorial characteristic: Fresh notes of yellow apple and peach, it also distinguishes a floral scent. In the mouth it is full and of good acidity, with the aging in bottle it increases the aromatic complexity towards notes of more mature fruit.
Questo sito utilizza i cookie per fornire la migliore esperienza di navigazione possibile. Continuando a utilizzare questo sito senza modificare le impostazioni dei cookie o cliccando su "Accetta" permetti il loro utilizzo.