Csomó

Description of the wine:

North Italian clones from the Rauscedo vine nursery. Really intense herbaceous character combined with gooseberry, elderflower aromas. Blend of two different wines ( early and late harvest ) to have density in the mouth. Crispy acidity and the zesty flavours makes it possible to pair with fishes and sea foods.

Vinification:

Harvested in the end August by machine (early in the morning). Destemming and crushing then transferred gently to soaking vats. Cold maceration during 24 hours to extract the greeny aromas from the skins. After cold settling fermentation starts from 16 Celsius and ends up slowly at 18 Celsius.Without pressing, they separated the clear juice, which had malolactic later fermentation in tank, than transferred to barrels