The vinification process consists of an initial stage whereby the must is heated from 0 to 18°C, followed by the addition of selected yeast strains, and fermentation in autoclaves steel tanks at a controlled temperature ranging from 18° to 20°C. When the level of alcohol by volume reaches 3- 3.5° degrees, the alcoholic fermentation is halted by cooling down the wine to -3°C. This is followed by sterilisation through microfiltration prior to isobaric bottling.
Bright straw yellow in colour, this wine has a strong, fresh scent, with fruity and floral notes. Its taste is sweet, soft, lively and aromatic.
This wine pairs perfectly with all sorts of cakes and desserts and is the ideal base for cocktails and long drinks.
The vinification process consists of an initial stage whereby the must is heated from 0 to 18°C, followed by the addition of selected yeast strains, and fermentation in autoclaves steel tanks at a controlled temperature ranging from 18° to 20°C. When the level of alcohol by volume reaches 3- 3.5° degrees, the alcoholic fermentation is halted by cooling down the wine to -3°C. This is followed by sterilisation through microfiltration prior to isobaric bottling.
Bright straw yellow in colour, this wine has a strong, fresh scent, with fruity and floral notes. Its taste is sweet, soft, lively and aromatic.
This wine pairs perfectly with all sorts of cakes and desserts and is the ideal base for cocktails and long drinks.