Production procedure: Manual harvest, fast procession: destemming and crushing, immediate gentle pressing by separating the pressed juice. Reductive-controlled fermentation in tanks with the inoculation of yeast species (14-18 °C). Fermentation time was 2 weeks. Bottling followed fining and clarification.
Alcohol content: 12,6% V/V
Sugar content: 1,1 g/l
Titratable acidity: 6,8 g/l
