the
harvested grapes are crushed and softly pressed. The obtained must
(55-60%) is cooled to 12°C so as stop natural fermentation and
favour clarification. Subsequently, the must is decanted and select
yeasts are added to foster a rational fermentation under controlled
temperature lasting about 10 days.
Fermentation:
Stainless
Malolactic ferm:
Filtration:
Yes
Fining:
No
Aging:
Stainless
Production:
30,000 btls
Bottling date:
Release date:
Color:
Pink
Fragrance:
Subtle
hints of violet. Fruity bouquet evoking a scent of exotic fruits.
