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BUNCH:

medium sized, compact or scarce in the R3 clone.

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:

balanced, perfumed bouquet reminiscent of tropical fruits, sage and yellow peppers.

GASTRONOMIC PAIRING:

canapès, egg-based dishes, flan with vegetables and fish dishes with sauce
.

SERVING TEMPERATURE:

12° C


TECHNICAL ANALYSIS:

alcohol 12,00/12,50% vol

AWARDS:

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