Production area: in their Coun held in Erice
Altitude vineyards: 350/400 S.L.M.
Production technique: collection boxes in only healthy grapes at the right degree of ripeness, destemming, cold maceration on the skins with the must (4 ° C). Soft pressing and fermentation of Aceña very slow, termocrontollata. the foam by the method charmat
Color: straw yellow
Nose: large, sophisticated and elegant with light hints of rose petals
Taste: full, velvety and harmonious
Alcohol: 10% Vol
Serving temperature: 6 ° - 8 ° C.
Matching: goes very well with delicate desserts such as mousse or Bavarian cakes with the traditional Christmas and Easter
Gold Medal 2007 Vinitaly
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