Cabert line
Traminer
DOC
Highly aromatic, floral bouquet, with marked smell of roses
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
Alcool: 12,00/12,50 %vol
Contiene solfiti
Description
Highly aromatic, floral bouquet, with marked smell of roses.
