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GRAPE VARIETIES
Garganega.
VINIFICATION
Crushing-destemming of the grapes.
Short cold maceration on the skins.
Soft pressing and fermentation at controlled temperature 12-15°C.
ANALYTIC DATA
Total acidity: 5.80 g/l
Alcohol content: 13.20 % vol.
ORGANOLEPTIC CHARACTERISTICS
Straw yellow color, fine and fruity bouquet, a rich, mineral and very structured wine.
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