VINIFICATION
Mechanical harvesting. Low temperature pressing, presses inerted. Low temperature fermentation in stainless steel vats. Aged in temperature-controlled stainless steel vats on fine lees to preserve fruit and freshness and add volume on the palate. The alcohol contained in the wine is extracted by vacuum distillation, i.e. evaporation at a maximum of 35-40°C, so as not to alter the wine and to preserve all its aromas. Made from Organic Wine.
TASTING NOTES
Pale salmon colour. A bouquet of aromas combining citrus fruit (grapefruit) and red fruit (strawberry and cherry). Round on the palate, pleasantly fruity and greedy.
VINIFICATION
Mechanical harvesting. Low temperature pressing, presses inerted. Low temperature fermentation in stainless steel vats. Aged in temperature-controlled stainless steel vats on fine lees to preserve fruit and freshness and add volume on the palate. The alcohol contained in the wine is extracted by vacuum distillation, i.e. evaporation at a maximum of 35-40°C, so as not to alter the wine and to preserve all its aromas. Made from Organic Wine.
TASTING NOTES
Pale salmon colour. A bouquet of aromas combining citrus fruit (grapefruit) and red fruit (strawberry and cherry). Round on the palate, pleasantly fruity and greedy.
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