||Crushing-destemming is followed by spontaneous alcoholic fermentation using indigenous yeasts. It is left in contact with the skins in stainless steel tanks at a controlled temperature, max 28-29 °C (82-84 °F) for 20 days. Dry racking and cold decantation follows, with transfer to stainless steel tanks. It is stabilized with cold temperatures in order to avoid the use of clarifying products. Stainless steel filter housing with 0.45 micron cartridges. Malolactic fermentation: Carried out entirely in stainless steel immediately after alcoholic fermentation.
||In stainless steel tanks until bottling. Then, bottle rest at a constant temperature of 14° C (57° F) for two months before release.
||It fits nicely in all types of cuisine are served with main dishes, venison roasts and cheeses taste.
||Preis Marziano Abbona Barbera Casaret 2019 € 9,35