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BUNCH:

small, cylindrical, compact with one wing.

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 19°C - 21°C.

STYLE:

dry

DESCRIPTION:

fruity with a fresh bread aroma.

GASTRONOMIC PARING:

first courses, soups, fish-dishes.

SERVING TEMPERATURE:

12° C

TECHNNICAL ANALYSIS:

alcohol 12,00/12,50% vol