After destemming-crushing, a one-night cold (10°C) pre-fermentative maceration is carried out in the absence of pumping over. Inoculation of selected yeast strains the following day starts the alcoholic fermentation. Repassing is low as the maceration short, which lasts a maximum of 5 days. The temperature is maintained at 25°C throughout the process. This is followed by malo-lactic fermentation and aging in steel for about 8 months.
The winemaking method, at a controlled temperature and with a low number of pumping over, allow to obtain a wine with a very fruity nose (notes of berries), with a final note of black pepper. In the mouth it is harmonious and velvety with a long and persistent finish.
Very versatile, ideal to accompany first courses and main courses of meat, red and white. The freshness and delicate aromas make it an interesting accompaniment for sushi.
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