Production procedure: Fast procession: destemming and crushing, immediate gentle pressing by separating the pressed juice. Reductive-controlled fermentation in tanks with the inocultaion of yeast species (14-18 °C). Fermentation time is 3 weeks. Sweetening with must concentration after fining. Finally, clarification and bottling.
Alcohol content: 12,0 % V/V
Sugar content: 0,7 g/l
Titratable acidity: 6,0 g/l
