The grapes are carefully pressed at low pressure, followed by alcoholic fermentation at controlled temperatures between 16 and 18°C. After fermentation, the wine goes through aging in a stainless steel tank during which the fine lees in suspension are maintained. Before bottling, the wine is filtered and cold stabilized.
Best served at 10 °C, as an aperitif, white meats such as chicken and turkey, and Asian cuisine
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