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The grapes, harvested at the right point of ripeness, are destemmed, crushed and conveyed to the winemakers. Here the must follows a fermentation at a controlled temperature of about six, eight days with continuous pumping over and punching at least for the first two thirds of fermentation.
AGING: The new wine is removed from the pomace and follows the malolactic fermentation, often triggered by the oenologist.
After the malolactic fermentation the wine is cleaned and stored in stainless steel tanks until it is ready for bottling.
HARVEST: Manual, in box
BOUQUET: Jovial, with fruity aromas
TASTE: on the palate of good structure and persistence
COMBINATIONS: Accompanies sweet cheeses and soft pasta cold cuts and blood meats.
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