| Vinification |
The must was then left on the skins for 4/8 hours at a temperature of 14° C directly in the presses, protected from oxygen by using recycled carbon dioxide from the first fermentation, in order to avoid using high levels of antioxidants. |
| Affinage |
Subsequently, 10% of the must fermented and aged on the lees for 6 months in 20-27 hl barrels and the remaining part in stainless steel vats. |
| À déguster avec |
Appetizers and canapés, especially ham, light soups, grilled fish and white meats. Excellent with risotto, for example with spring vegetables. Try it with a nice sea bass with strawberries and mint. |
| En promotion |
Prix Venica Jesera Pinot Grigio 2022 € 21,27
TVA excl.
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