(EN)
Vinification: 7 days of cold maceration at 5 °C, 20 days prolunged maceration of the wine on its skins with temperature control at 21°C in stainless steel tanks.
Maturing and aging: stainless steeltanks and in bottles.
Tasting notes: delicate and extended inkling typical of aniseed, cloves and a different form of winemaking, it provides sweetness, softness and harmony, creating a perfect wine for fish dishes.
Best Served at 10 - 13 °C.
