Maceration of the must with the skins takes 4 - 8 days. After separation from the solids, the juice is fermented in stainless steel tanks at a controlled temperature of 25-30 ° C for 8-10 days. The resulting wine is placed in an autoclave, along with the yeast and concentrated rectified must. Then it ferments until it reaches the desired pressure. The fermentation process is interrupted by lowering the temperature in the tank.
Tasting Note: Typical bouquet, wide and full, reminiscent of wild violets and wild blackberries. Complex flavor that goes from the initial soft and fruity to ending with a light and pleasant acidulous note.
Perfect for cold meats, salami, cheese and dried fruit. Also recommended for slightly sweet chocolate desserts.