Grape Variety: Freisa

Harvest: mid September.
Vinification: traditional red-wine making, grapes destemming, squeezing and short maceration on the peels over 4-5 days. Controlled temperature fermentation, subsequent drawing off and malolactic fermentation. Refining in stainless steel tanks.

TECHNICAL INFORMATION:
Alcohol: 12,5%vol
Acidity: 5,5 g/l tartaric acid

ORGANOLEPTIC FEATURES:
Color: intense ruby red.
Scent: fruity with hints of raspberry and aromatic notes.
Taste: slightly lively, soft. Aftertaste with aromatic and soft-fruit hints.

IDEAL SERVING TEMPERATURE: 16 - 18°C