ALCOHOL IN VOL.% 13,5
TOTAL ACIDITY ‰ 4,5
The grapes were picked and de-stemmed between 23rd August and 4th September. The must was then left on the skins for 4-8 hours at a temperature of 14°C, in tanks specially designed to protect it from oxygen by using recycled carbon dioxide from the first fermentation, thus reducing levels of antioxidants. Subsequently 10% fermented and aged on the lees for five months in 20-27 hl barrels and the remainder in steel tanks.
The wine was then blended and bottled during the full moon between the end of March and July.
Fresh and inviting on the nose with notes of acacia blossom.
Intense,dry and full-bodied on the palate, with good acidity and excellent balance.
Starters, in particular ham, smooth vegetable soups, risottos and poultry. Also a tasty aperitif.
SERVING TEMPERATURE 12/13°C