from 16.00 €
Short maceration of the skin at a low controlled temperature, followed by gentle pressing. Later maceration and homogenization of juice and pulp at low temperature for several hours. Fermentation in stainless steel tanks at controlled temperature between 15-16ºC. In the middle of the process a part of the must is filled into French oak barrels in which the fermentation is completed. The wine is stored for 3-4 months in oak barrels on the yeast, using the battonage technique daily. Clear and light golden color complex structured. Aromas of white fruits like peach, grapefruit and vanilla.
Best enjoyed with: seafood, sushi, oriental spicy dishes, smoked cheese, white meat, pasta.
Grapevine: 100% Viognier