Alcohol Level: 12,40%alc./vol.
Citrus with tropical and floral notes. The mouthfeel has a medium body and tastes fresh and elegant.
After the selection of the grapes, the reception, destemming, crushing, and pressing take place in a pneumatic press. The obtained must is decanted with the use of cold and enzyme application. Alcoholic fermentation begins with the inoculation of selected yeasts in stainless steel vats and takes place over a period of 12 - 15 days at a controlled temperature between 15-18 ° C. Finally, the wine is stabilized, filtered, and bottled.
Alcohol Level: 12,58%alc./vol.
It is ruby in colour with notes of red berries. The mouthfeel is soft and balanced, which gives it a certain freshness.
After the selection of the grapes, the reception, destemming and crushing take place. Alcoholic fermentation begins with the inoculation of selected yeasts and continues over a period of 7-8 days at a controlled temperature of 25 ° C. The next step is the malolactic fermentation followed by a first racking. After maturation of about 8 months, the wine is ready to be clarified, filtered, and then bottled.