Description
The process starts with a soft pressure of grapes, followed by cold maceration for 6 hours, then static clarification of the must. While 50% of the must is fermented in wood, the remaining must undergoes for a slow alcoholic fermentation at temperature controlled (< 15-16 °C), using selected yeasts, in stainless steel tanks. The last refinement takes place in stainless steel tanks at a monitored temperature until Spring time
- Appearance: Straw yellow with bright reflections
- Aroma: Fruity, yeast like and exotic fruit flavors
- Palate: Dry and enduring
- Pairing: Main meals (fishes and meat), good also as meditation wine
