The
grapes are harvested by hand in boxes and immediately
pressed with a bladder press which presses the grapes softly
and delicately. The fermentation is started by special selected
yeast strains and is slow at controlled temperatures during
approx. 20 days. The wine subsequently, several times pumped
over in other vats to seperate the wine from the lees.
Fermentation:
Stainless Steel
Malolactic ferm:
No
Filtration:
at bottling
Fining:
No
Aging:
Stainless Steel
Production:
15,000 btls
Bottling date:
May 2006
Release date:
June 2006
Color:
Straw
yellow with rose reflections that remind of copper berries
Fragrance:
Strong
notes of hay, sage, mint and wild flowers
Taste:
Well
balanced and elegant. Long full finish
Food matching:
Interesting
with vegetarian dishes or delicate risotto. Perfect
with delicate
white meats.
