Bunches of Inzolia under destemming and Nero Cappuccio whole have begun to press very soft, which takes place in a horizontal pneumatic press. The must ferments wine in jars of stainless steel thermo.
Description
GRAPE VARIETIES USED: Nero Cappuccio and Inzolia SOIL MORPHOLOGICAL: Slight slope area on a gently sloping hill SOIL COMPOSITION: clay on matrix structure limestone little deep WINE-MAKING TECHNIQUE: Bunches of Inzolia under destemming and Nero Cappuccio whole have begun to press very soft, which takes place in a horizontal pneumatic press. The must ferments wine in jars of stainless steel thermo. AGING: The bottling is done by the following spring and placed in a temperature-controlled cellar for at least two months before the distribution. COLOR: Straw yellow with clear coppery reflections BOUQUET: Elegant and fruity notes of citrus on as orange, lemon, limoncello and grapefruit. With delicate aromas and original PALATE: Dry, harmonious and slightly raised with sour taste ALCOHOL CONTENT: 12% Vol PAIRING TO FOOD: Appetizers, light pasta dishes, fish and white meat SERVING TEMPERATURE: It is recommended to serve at 8-10 ° C. about. LENGTH: Maximum two years in an environment with suitable temperature of 12 ° C.
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