The maceration of the grapes was carried out at 10 °C for 10 hours. The juice was fermented at a constant temperature of 15 °C. Partial malolactic fermentation has occurred. The wine was stored with yeast until bottling. Aromas of peach, apple, quince, yellow plum. Fresh, oily, gentle.
Serve at 8-10 °C with light appetizers, seafood, fish, salad, risotto, poultry, fresh cheese, sushi or sashimi.
Jau galite prisijungti prie savo asmeninės paskyros