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BUNCH:

Merlot: pyramidal, winged, medium sized, compact Cabernet Sauvignon: medium sized, nearly cylindrical, winged.

VINIFICATION / FERMENTATION:

The grapes are first pressed and then destalked. Then they are transferred to the pneumatic press where they are pressed softly. The obtained “flower must” is then transferred into automatic vessels for the fermentation which is activated by selected yeasts and controlled temperature.

STYLE:

dry

DESCRIPTION:

elegant, with vague herbal overtones.

GASTRONOMIC PARING:

first courses, white meat, fish dishes with sauce.

SERVING TEMPERATURE:

14° C


TECHNICAL ANALYSIS:

alcohol 12,00/12,50% vol