Grapes are picked before reaching full maturity. They are completely destemmed, then slightly crushed and promptly pressed, giving rise to a fruity, fresh and well balanced must, with good acidity level. Débourbage is carried out under controlled temperature, followed by inoculation of selected yeasts. Fermentation under controlled temperature of 16ºC during approximately 20 days.
After ageing 5 months in steel vats.
Ouro – Berliner Wein Trophy; Prata – Austria Wine Challenge
Informação de alergénios