GRAPE VARIETY: 100% NASCETTA

TRAINING: GUJOT COUNTER – ESPALIER TRAINING SYSTEM

HARVESTING PERIOD: FIRST – SECOND DECADE OF SEPTEMBER

WINEMAKING: MACERATION FOR 5-6 DAYS, SEPARATE, AND THEN THE FERMENTATION GOES ON WITHOUT SKINS FOR 20 DAYS AT 13-15° C

AGING: BATONNAGE FOR 2 MONTHS AND BOTTLE

PAIRINGS: SEAFOOD AND MEDIUM AGED CHEESE SERVICE TEMPERATURE: 6-8° C

PACKAGING: BOX OF 6 HORIZONTAL BOTTLES

CLOSING: AGGLOMERATED CORK 1+1 TCA FREE