Description: Elegant wine with intense floral aromas of acacia and lime honey. Fine, pleasant with well-harmonized flavors. The 9.0 g/l residual sugar was left for intensify the floral aromas, but also to make the wine very pleasant. direct, friendly, with complex aromas of pineapple, mango, acacia flowers and citrus. A friendly, good wine for any occasion.
Vinification: The harvest was done in the morning, until 10:00. The grapes were immediately put under protection from dry snow for 7 hours. After plucking/crushing, the must was transferred to cold vessels for the pellicle maceration between 24- 26 hours, at a temperature of 8-10°C, after which the must was pressed up to 1.1 bars. The must is then brought to a temperature of 9ºC for the step of deburring in 18 hours. This was followed by the transfer of the clear must into the cistern fermentation and heated to 17-18ºC to start the alcoholic fermentation, followed by lowering the temperature to 14ºC for 22 days, until the concentration of residual sugar reached 9.0g/l. The last stage was autolysis on yeast suspensionfine for 35 days at 8-9°C.
Food recommandation:Served both as an aperitif and next to white chocolate desserts.
