Description
The terraced vineyard is traditionally cultivated by hand. Alluvial granite soil.
After pressing, the must stays on the sediment for 48 hours. Fermentation is carried out on natural yeast at a temperature between 17-21 C.
85% of the total amount is aged in stainless steel containers, while the rest is aged in large wooden barrels.
Gold color with silver shine. A refreshing wine with aromas of tropical fruit.
Alk 14 % vol, pH 3,57, acidity 5,7 g/L
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