Soft pressing, in the first fifteen days of January, vinification in red ( on the skin) with “cappello sommerso” at controlled temperature ( 20-22°C)
The maceration process is about 25 days long
Maturing: low fermentation in wood casks and rest in casks for 36 months
Bottled in sterile line closing vacuum-packed
To sip accompanied by red meat, game and even with spicy cheese
Excellent wine for meditation
Uncork 1 hour before to consume, to be served at 18-20°C
| Producer | GIAROLA |
|---|---|
| Region | Veneto |
Soft pressing, fermentation with controlled temperature (16-18°C).
Conservation in thermo conditioned steel tanks.
Bottled in sterile line closing vacuum-packed.
To sip accompany first courses, white meat, perfect with fish of the sea or lake.
| Producer | GIAROLA |
|---|---|
| Region | Veneto |
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