||The must has a cold maceration of a few hours on the skin and after the grapes are pressed. The fermentation is kept at low temperatures at 17 °C.
||After the fermentation the new wine is stuck, practically remove the coarse yeast and after the "sur lie" is made until bottling.
||It spends well with spicy appetizers, seasoned fish dishes, pies, Asian cuisine, white meats and even seasoned cheeses.
||Price Bellutti Gewurztraminer Weinberghof 2016 HK$ 190.00