Soave Classico Vin Soave

ENOLOGY
Destalking and crushing. Skin contact for 4-8 hours followed by pressing. Cold settling for 24-36 hours at 5°C. Fermentation in stainless steel vats, followed by malolactic fermentation.
Racking and maturation in stainless steel for about 8 months.

IMPRESSIONS
Light yellow colour. Elegant nose of sweet field flowers: camomile, elder flower, iris. Pleasant on the palate with a back taste of sweet almond.