Palazzo
Winemaking:
After destemming and soft pressing, the wort had stayed on skins for 6 days with daily remontage. Fermentation with selected yests in steel tanks at a temperature of 18°C. Wine is put into autoclave where a slow refermentation happens.
Taste and flavour:
Brilliant red ruby colour, floral and fruity perfume with red berries sensations. Strong and pure taste.