| Wine maker notes |
| The grapes are picked at optimum ripeness, crushed and cooled down, then left on the skin for about 6 hours. The wine is fermented in stainless steel tanks at 19 °Centigrades. Left on the lees for three month also in stainless steel tanks. |
| Food pairing |
| The ideal wine for seafood, white meat and light dishes like salads, also very pleasant as a refreshing summer wine on a hot day. |
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