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BUNCH:

small, nearly pyramidal, winged

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, harmonious and elegant Gastronomic pairing: canapès, hors d’oeuvre, fish and seafood dishes

SERVING TEMPERATURE:

12° C


TECNICAL ANALYSIS:

alcohol 12,00/12,50% vol