Le uve vengono sottoposte a pressatura soffice eliminando nel contempo i raspi. La temperatura di fermentazione va dai 24° ai 27°C. Segue la macerazione per 15 giorni con follature manuali alla frequenza di 3 al giorno per 20 minuti. Il prodotto ultimata la fermentazione alcolica, viene decantato e ne segue la fermentazione malolattica. Il vino viene poi stoccato in serbatoi di acciaio inox. Segue l’assemblaggio e in fine l’imbottigliamento.
Vino, Vino Rosso
VALPOLICELLA CLASSICO DOC DEGANI
10.00€
Caratteristiche Organolettiche
Vino rosso rubino intenso dai profumi puliti ed armonici, in prevalenza fruttati. Asciutto, di buona persistenza ed intensità, vellutato e con i giusti tannini a bilanciare l’acidità.
Abbinamenti gastronomici
Ottimo con i piatti di pasta, risotti carni rosse e formaggi stagionati.
Disponibilità: 3 disponibili
| Peso | 1.00 kg |
|---|
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