||White still semi-aromatic
||The vinification starts with a brief contact with the skin, about 12 hours; gentle press then the must is removed from the lees at low temperatures.
||Fermentation takes part in wood for the 40% and the rest in stainless steel tanks. The now-clarified must ferment in temperature controlled stainless steel tanks. Yeast contact lengths 8 months.
||Bottle ageing for, at least, 6 months.
||To pair with fresh cheese, simple parmesan cheese risotto.
||Price Primosic Collio Chardonnay Gmajne 2013 € 25.00