WINE - MAKING:
Manual harvest in aerated plastic containers of 20 kg with careful selection of grapes.
Vinification of grapes by destemming and alcoholic fermentation with the aid of selected yeasts, short maceration on the skins for 2-5 days, with two daily pumping.
Racking at the end of alcoholic fermentation, bottling in the spring
Aging in bottle for 2 months
ORGANOLEPTIC FEATURES:
Colour: cherry red with violet hues
Bouquet: fruity pleasant
Taste: dry, full of harmony, persistent
PAIRINGS: Wine accompanying appetizers, meats, soups and rice, boiled meat, white meat, grilled fish fry. It should be served chilled at a temperature of 10/12 degrees.
