Caratteristiche tecniche
Production | 50 hl per hectare |
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Vinification | Skin maceration of 8-10 hours, soft pressing and static settling of the must. Fermentation in steel at low temperature (13°c), ageing of 7 months in steel vats. |
Colour | Intense pink salmon. |
Fragrance | Hints of strawberry with a persistent citrusy base (pink grapefruit, lemon and orange flowers). |
Flavour | Citrusy, persistent with a pleasant and fresh acid aftertaste. |
Alcohol by volume | 12 % Vol |
Residual sugar | 1 g/l |
Number of bottles produced | 2500 |