Bunch

Small, pyramidal or cylindrical, very compact.

Vinification/fermentation

The wine is made by macerating the must with skins for some hours and soft pressing. The fermentation is activated by selected yeasts, average duration 8-10 days at a temperature fo 15° C - 17° C.

Ripening

First days of September

Style

Dry

Serving temperature

12° C

Technical analysis

Alcohol: 12,00 %vol
Contains sulphites

Description

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

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Data sheet