he nose recalls delicate notes of apple, almonds and thousand flower honey
Slightly tangy aftertaste
September, harvest by hand
Max yield per hectare: 135 quintals per hectare
Isobaric, after sterile filtration
The character of the vine dictates that only the most precious part of grapes coming from vines that give a few clusters per vine, after complete maturation, is destined for this wine.
- Vinnification: cold maceration of part of the grapes for 36 hours.
Soft pressing, selection of the must. Static decantation, blending of the macerate with the flower must.
- Primary fermentation: static decantation and temperature-controlled fermentation
In stainless steel tanks. Tartic stabilization at low temperature
Easily adaptable to every type of food, it gives its best as complement to risotto or cold cuts.