Description
Terraced vineyard. Alluvial soil with clay and limestone.
After pressing, the must stays on the sediment for 24 hours. Fermentation is carried out with natural yeast at a temperature between 17-21°C.
A portion of the wine after fermentation matures in oak barrels, while another portion remains in the tank for the next 10-12 months.
Bright green with a golden sheen. A complex wine with mature aromas of quinces, pears, and honey.
Alcohol: 13.25% vol, pH: 3.61, Acidity: 6.2
Reviews
There are no reviews yet.