Production procedure: Mechanical 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: 12,5% V/V
Sugar content: 2,4 g/l
Titratable acidity: 5,2 g/l