Garganega

logodeganiMarano di Valpolicella – Via Tobele, 3/A
Loc. Valgatara (VR)
Tel – Fax +39 045 7701850
E-Mail: info@deganivini.it

Garganega Veronese

 

Classification:
Dry White Wine I.G.T.
  garganega
Grapes:
Garganega
Production Process:
The grapes are   pressed and left with the skins   to macerate for about 6 hours after which the skins are separated from the juice and selected yeasts are added. Fermentation is carried-out in temperature controlled stainless steel vats at around 14 to 18 ° C. for a period of 10 to 12   days. The wine is then stored a few months in stainless steel before being bottled.

Total Alcool content 13%
Total Acidity in tartaric acid 5.8 grams per liter
Colour : pale straw yellow
Nose : fruity of apple and pear
Taste : soft and round in the mouth with a slight mineral lingering   aftertaste.
Serve to be served preferably at 10 to 12°c

 

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