||After destalking, the grapes are chilled and then pressed. They are then left to macerate for a few hours, before the must is separated as this allows an optimum extraction of the aromatic components. The must is then clarified and as soon as the fermentation starts, 30% of it is put into new barriques and the rest in stainless steel vats. After the alcoholic fermentation, the wine is chilled to prevent the malocatic fermentation and reduce the tartaric acidity.
||In March, the wine is blended and bottled.
||Pleasant wine as an aperitif, goes well with any type of sausage, with soups from shellfish, soups with vegetables and lake fish and seafood steamed, grilled or fried.
||Price Prendina Valbruna Sauvignon Garda 2017 € 10.98