Ripens late and gains lower sugar content, we usually pick it in the middle of September. We pick Lanthieri Pinela manually, stems were removed and maceration performed for 10 hours. It was pressed gently, then spontaneous fermentation occurred and malolactic fermentation in stainless steel vats. Wine was maturing on indigenous yeast composite for 6 months.
The wine is of medium deep golden yellow color. The bouquet is pronounced, fruity, and also smells of tropical fruits such as bananas and pineapples, ginger and ripe apricots. It is dry in the mouth, despite the lower alcohol level it works fuller, perhaps also due to the rather oily texture, quite intense, it ends in a long, fruity aftertaste.
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