Wine fermented by a spontaneous fermentation to emphasize the place of origin and vintage. Fermentation of 14 days was on the skins, after which the free-run was separated. After that, 50% of the batch was aged in an older barrique barrel, the rest in stainless steel. Before the bottling, the two batches were united and bottled without filtration. Wine with long maturing potential on the bottle.
Alcohol: 13 %
Acidity: 7,1 g/l
Residual sugar: 0,7 g/l
Food pairing: due to the naturally higher content of phenolic substances, it is suitable for sharper Asian cuisine
Type of glass: the bigger the glas the more prominent the aroma
Serving temperature: 10°C
