Wine with a sweet, aromatic and fruity taste. Slightly fizzy, it has the common perfume of the graves that made it with a typical perfume of honey, yellow peach and white flowers.
Crushing-stemming under inert gas protection. Maceration for 12 hours. Soft pressing and obtaining the must flower, flotation separation of nitrogen and sediment. Slow fermentation at a temperature of 12 ° C in heat-conditioned tanks to reach the 5.5 degrees of alcohol. Cold stabilization. Bottled immediately winter following the harvest, bottled Borgognotta “Hellenic Maya” 75cl.
Alcohol 5.50% Vol.
Residual sugar 140 g / liter
Total acidity 5.80 gr / liter
Sulfur tot. 130 mg / l.
Free sulfur 30 mg. / Liter
Bottle pressure 2.5 bar. About.
February 8, 2015