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BUNCH:

cylindrical, different size (from 10 to 20 cm), with 2 wings

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:

typical, hints of wild flowers and bitter almonds

GASTRONOMIC PAIRING:

hors d’oeuvres, soups, fish and white meat


SERVING TEMPERATURE:

12° C


TECHNICAL ANALYSIS:

alcohol 12,00/12,50% vol