The soil is calcareous-clayish with south-east exposure. Yield pro hectare: 8 t. Manual Harvest.
The Grapes undergo a cold maceration for the extraction of colour for about 48h at 5 ° C. After the next pressing, the must it is stored at low temperature to keep it sweet. Before commercialization, it is fermented at 15 ° C, until it reaches about 5 degrees of alcohol content. Cooled, filtered, it is ready to be bottled.
Two months in the bottle.
Intense aroma with hints of rose hips.
Sweet, lively, delicate, not sickening, with excellent fresh fruit aftertaste.
Excellent with sweets, desserts, fruit salads, dry pastries.