L’uva viene raccolta a mano in piccole cassette da 15 kg, selezionata a mano, poi raffreddata a 4 gradi, viene pigiata e fatte macerare per altre 24 ore, quindi il mosto viene separato e fermentato a 14 gradi. L’intero processo è vinificato in acciaio inossidabile.
Aromi puliti al naso che mescolano la mineralità del riesling con il fruttato del viognier.
La parte grassa del riesling è evidente ed acquisirà personalità con l’invecchiamento.
Un vino molto piacevole e gustoso, di buon corpo.
Bevi questo vino con il pesce; non importa se è cucinato o semplicemente grigliato. Va benissimo anche con il sushi!
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