Müller Thurgau

“Marzise water the pai”

Ripening: end of September Training system: Spurred cordon Vine density: 4000 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 to extract greater quantities of typical aromatic components from the skins. After separation of the must from the skins, fermentation with selected yeasts follows 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 for sale. Description: bright and lively straw yellow color. Aroma with aromatic notes of sage, white rose and white peach. Soft, savory, fresh flavor. Balanced and persistent. Pairings: With its elegance and freshness, we recommend it with savory pies, boiled, baked, or steamed fish dishes, pasta with fresh tuna and Pachino tomatoes, or pasta with shrimp and zucchini. Also excellent with eggs and asparagus. Storage: Store in a cool place at 12-16°C, away from light. Once filled, demijohns should be transferred to smaller containers (bottles and carafes) as soon as possible. Plastic containers used for transporting wine should be emptied immediately into glass containers. Containers should be thoroughly cleaned before and after use.