ALCOHOL IN VOL.% 13,5
TOTAL ACIDITY ‰ 4,9
The grapes were picked up and de-stemmed between the 22nd and 24th August.
The must was then left on the skins for 18-20 hours at a temperature of 10°-12° 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 6 months in 20-27 hl barrels and the rest in stainless steel vats.
The wine was then blended and bottled during the full moon between the end of March and May.
Gently aromatic on the nose and dry and smooth on the palate, with notes of peach and pepper.
Starters, wonderful with ham, fish and creamy delicate soups.
SERVING TEMPERATURE 12/13°C