Breeding:espalier. Harvest: mid-September. Vinification:rapid pressing of the grapes, selection of musts and start of alcohol fermentation at low temperature. At the end the wine is dosed 20g/L of sugar for the fermentation. Aging:minimum 3 months in tank. Bottling:with isobaric machine and closure in technical cap and ICAS cage. Alcohol: 12-12.5% Vol Total acidity: 6/6.5g/L pH: 3.3/3.4 Total sulphur dioxide :90mg/L Pressure: 6 atm. Bottle holding over the years: 2 years.
Features for tasting Color: waxy pink, bright. Aromas:fresh and fruity. Strawberry, raspberries, grapefruit. Pairings:ideal with pizza, with fresh cheeses, cold pastas, salads.
75cl glass bottle
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