|TYPES OF VINE
Bovale 50% Cannonau 30% and Monica 20%
10 - 25 years old producing 7000 kilos per hectare
Serve at a temperature between 12 and 14° C
Non-seafood hors-d'oeuvre, poultry dishes, young cheeses.
After picking the grapes in crates, the stalks are removed and the grapes are left to macerate for about 16-18 hours in the wine-making tank at a temperature of about 8 degrees. Next, after pressing and a first cleaning, the selected yeasts are inoculated and the must ferments at a temperature of 14 degrees for about 2 weeks.