Organoleptic information: Pale straw yellow color with greenish reflections. Floral, intense, natural aroma. Full-bodied, fruity, aromatic flavour. Analytical Data: Total sulfur dioxide: 29 mg / l Free sulfur dioxide: 1 mg / l pH: 3.25 Total acidity: 5.98 g / l (expressed as tartaric acid) Residual sugar: 3.6 Production: 100 ql / ha Produced bottles: 13,252 Vinification: Harvest of grapes in small containers, crushing, stripping. Soft pressing, fermentation at the controlled temperature of 18 C in steel barrels for about 20 days. Aging in steel barrels at the temperature of 12C. In all the stages of the processing the technical protocol Freewine without the addition of sulfur dioxide is followed.
