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BUNCH:

small, very compact, typical colour.

VINIFICATION / FERMENTATION:

vinified without the skins with soft pressing at a controlled temperature between 19 and 21° C; lees contact for 5 months.

WINE TYPE:

dry

SENSORY CHARATTERISTICS:

the taste of fruit and toasted bread melt together in the roundness of the wine.

SERVING SUGGESTION:

appetizer, fish soups and white meat.

SERVING TEMPERATURE:

12° C


AGEING POTENTIAL:

2 - 3 years

TECHNICAL ANALYSIS:

alcohol 12,50% vol

AWARDS:

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