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the must is fermented in stainless steel tanks at cool temperatures then remains on lees for three months
After fermentation
tense and very persistent with exotic fruits aftertaste
Tasting: Rich and velvety with a scent of strudel
Category: Antipasti / main dish
PLANETA - ETNA ROSSO riso the must is fermented inVineyards at 500mt above sea level and first vintage released in 2012. After a careful manual selection of the grapes, they ferment at 23C in wooden vats and in stainless steel vats, they remain on the skins for 14 days. Maturation in wooden and stainless steel vats for 6 8 months. 100% etate grown. Method of cultivation according to the criteria of organic agriculture and SOStain protocols Grape: Nerello Mascalese Appellation: Etna DOC Tasting: A
