Bunch

Cylindrical, different size (from 10 to 20 cm), with 2 wings

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 15° C - 17° C.

Ripening

Second week of September

Style

Dry

Serving temperature

12° C

Technical analysis

Alcohol: 12,50 %vol
Contains sulphites

Description

Typical, hints of wild flowers and bitter almonds.

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