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PRODUCTION TECHNIQUE
Selective grape harvest.
Temperature-controlled fermentation (15-16°C).
Storage in steel tanks for 6 months.
Aging in bottle 60 days
PRODUCTION AREA: VARIETY: VINEYARD EXTENTION: VINE DENSITY: HECTAR PRODUCTION: |
Grisì - Monreale (PA) Catarratto (50%) - Insolia (50%) 35 Ha 4500 vines/ha 80 quintals/ha |
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ORGANOLEPTIC PROPERTIESCOLOUR: straw yellow with green reflections AROMA: broom and peach. FLAVOUR: fresh - fruity and harmonious |
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Best enjoyed at a temperature of 12-14°C. |