Grapes are picked in the early hours of the morning and transported to the cellar. De-stemmed and crush to strainers for skin contact between 2h and 12h depending on the acidity levels. After pressing the juice is transfereed to stainless steel tanks for fermentation at cold temperatures to promote aromatics. After fermentation the wine is kept on the lees for a short period of time to retain the beautiful aromatics, blended and bottled early August.
Melon, feta, rocket and parma ham Salad.
Grilled summer vegertable antipasti
Residual Sugar: 2.5%
Total Acidity: 5.7