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Merk: La Valentina
VINIFICATION
Maceration with the skins for about 18 hours, draining of the must and slow fermentation at low controlled temperature in steel. Maturation always in steel for 4 months outside, bottling in March without clarification and without forced sta-bilization.
PRODUCTION : n° 8.000 bottles of 0,75 l. and some magnums
PAIRINGS
Starters with cold cuts, carpaccio and sliced meat, soups.
VINIFICATION
Maceration with the skins for about 18 hours, draining of the must and slow fermentation at low controlled temperature in steel. Maturation always in steel for 4 months outside, bottling in March without clarification and without forced sta-bilization.
PRODUCTION : n° 8.000 bottles of 0,75 l. and some magnums
PAIRINGS
Starters with cold cuts, carpaccio and sliced meat, soups.
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