 |
TECHNICAL FEATURES Production area: Cornuda, Maser (Treviso) Position: hill, altitude 220 m Training system: capuccina Production: grapeharvest 120 q/Ha – Manual harvest Vinification: soft grapes pressing and fermentation at controlled temperatures Secondary fermentation: Charmat method in low temperature pressure tank Fermentation period: 30 days FOOD MATCHES Cold buffet and fish plates DATA SHEET Alcohol: 11,00 |