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 2 weeks. Sweetening with must concentration after fining. Finally, clarification and bottling.
Alcohol content: 13,0% V/V
Sugar content: 0,4 g/l
Titratable acidity: 5,5 g/l
Colour: moderate citrine Essences: Moderate essence intensity. Tropical fruits, muscatel characters can be recognised in its essence. Aroma: Moderately bodied. Its essences can be identified in its aroma and tropical fruits and mild muscatel aromas can be identified. It has a moderately long-lasting aroma, while pleasant acidity create a pleasant balance. It is an easy-to- drink wine.
It is recommended with cold goose and duck liver fried in its fat, sweets, desserts and blue cheese.
