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BUNCH:

small, pyramidal or cylindrical, very compact.

VINIFICATION / FERMENTATION:

the wine is made by macerating the must with the skins for some hours and soft pressing. The fermentation is activated by selected yeasts, average duration 8-10 days at a temperature of 16°C - 19°C.

STYLE:

dry

DESCRIPTION:

highly aromatic, floral bouquet, with marked smell of roses.

GASTRONOMIC PAIRING:

first courses with smoked sausages, fish with sauce, strong cheeses.

SERVING TEMPERATURE:

12° C


TECHNICAL ANALYSIS:

alcohol 12,00/12,50% vol