|TYPE OF VINE
20 - 25 years old producing 8000 kilos per hectare.
Serve at a temperature between 18 and 20° C
Elaborate dishes, game, roast meat and eels, semi-mature cheeses.
After picking the grapes in crates, the stalks are removed and the grapes are loaded in the Ganimede wine-making tank for about 8 days at a temperature of 28 degrees, utilizing the energy produced by the fermentation for the process of lifting and soft mixing of the marcs on the must, so facilitating the extraction
of aromas and colouring substances
without the assistance of mechanical
action of pumps.