98 in stock
Hand-picked grapes delivered to cool tanks in order to better extraction grape aromas. Must is immediately drawn off from the skins to reduce color intensity and control temperature. Alcoholic fermentation at low temperatures using selective yeasts for 11 days until sugars are fully converted into alcohol. Malolactic fermentation is started but stopped intentionaly to maintain good acidity.
Pasta, smoked food, salad and Asian food.