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BUNCH:

small, very compact, typical colour.

VINIFICATION / FERMENTATION:

the must is fermented separately from the skins by soft pressing, fermentation is activated by selected yeasts, average duration 8-10 days at a temperature of 16°C - 19°C.

STYLE:

dry

DESCRIPTION:

fruity, balanced, hints of nuts and toasted bread.

GASTRONOMIC PARING:

hors d’oeuvre, soups, fish and white meat.

SERVING TEMPERATURE:

12° C


TECHNICAL ANALYSIS:

alcohol 12,00/12,50% vol

AWARDS:

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  • premio_chinawinespirits_gold.jpg
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