Production procedure: Mechanical harvest, fast procession: destemming and crushing, fermentation in tanks by grape-marc soaking, controlled fermentation with the inoculation of yeast species (25-28 °C).
Skin contact period was 3 weeks, then natural malic acid splitting also in tanks, 90 % maturation in tanks, 10 % barrique maturation for 6 months. Bottling followed fining and clarification.
Alcohol content: 13% V/V
Sugar content: 1,8 g/l
Titratable acidity: 5,4 g/l
