Bunch

Small, very compact, typical colour

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

At the end of August, the first days of September

Style

Dry

Serving temperature

12° C

Technical analysis

Alcohol: 12,5 %vol
Contains sulphites

Description

Fruity, balanced, hints of nuts and toasted bread

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