VINIFICATION Crushing-destemming of the grapes. Short cold maceration on the skins. Soft pressing and fermentation at controlled temperature 14-18°C. Sparkle is captured at low temperature in autoclave.
ANALYTIC DATA Total acidity: 5.80 g/l Alcohol content: 6.00 % vol.
ORGANOLEPTIC CHARACTERISTICS Straw yellow color with golden highlights; aromatic bouquet characteristic of the grape variety; good taste persistence.
