RED RAISIN VENETO IGT wine dry Vinification: The grapes are selected and placed to dry in a well ventilated area until the end of January. Crushing, fermentation maceration at 17 ° -18 ° C with daily punching machines and delestage. Ageing: 3 months in stainless steel and 6 months in bottle. Serving temperature: 17 ° C Food match: Pasta with meat sauce, Florentine, roasted veal, rabbit, white meat. Formats: Bottle 0.75 L, 1.5 L magnum
