Light pneumatic press, static decantation of the must without the use of oenological product, fermentation lasting 50 to 70 days, the setting of foam is done in closed tank according to the Martinotti method
levures:
Indigenous
Élevage:
4 month in stainless steel
volume d’alcool:
11% alc./vol.
sulfites:
80 mg/l
sucre résiduel:
7 g/l
acidité totale:
6.3 g/l
color:
Staw yellow
degustation:
Completely dry, marked by minerality and silky bitters; the white flowers and the herbaceous notes complete the wine
