Traminer Aromatico

“When the cavei throw away the white wine, asa and femene and throw away the wine”

Ripening: late August Training system: espalier Vine density: 3500 plants/hectare Soil: rich in microelements, with a partly pebbly limestone structure Vinification: after harvesting, the grapes are placed in steel vats at a controlled temperature of 10-12°C for approximately 12-36 hours in order to extract greater quantities of typical aromatic components from the skins. After the separation of the must from the skins, fermentation follows with selected yeasts at a temperature of 18°C ​​for approximately 15 days. The wine is then left to age for approximately six months in steel tanks before being released. Alcohol content: approximately 12% vol. Description: It is an intensely aromatic wine, soft and velvety, pleasantly sweet. Pairings: as an aperitif and interlude, it accompanies creamy and soft cheeses, and dry pastries. Storage: in a cool place at 12-16°C, away from light. Empty demijohns should be quickly transferred into smaller containers (bottles and carafes). Plastic containers used for transporting wine should be emptied immediately into glass containers. Containers should be thoroughly cleaned before and after use.