Fruits of the forest
A unique combination, full of fruit and forest flower aromas.
Varieties Limniona 100%
Harvest Dates From the 21st to the 31st of August
First AlcoholicDuration Fermentation 10-12 days
Secondary Alcoholic Duration Fermentation 6 days
Alcoholic Strength (20ΟC) 12,0-12,5 vol
Total Acidity (gr/ltr.τρ.ο) 4,8-5,0
Volatile Acidity (gr o.o/ltr) 0,06-1,0
Free Sulfites (ppm) 20-25
Total Sulfites (ppm) 60-80
Residual Sugar (gr/ltr) 45
Pressure (bar 20 0C) 3,0
WINE MAKING / MATURING
Produced by the process of bleeding where the grapes are in the pre-fermentation extraction phase for 6-8h (along with the must and berries) to achieve the desired color. Produced by the closed tank method (CUVE CLOSE) We carry out the first alcoholic fermentation at low temperatures of 15-170C., For about 10-12 days. Fermentation with Indigenous Wild Yeasts Then we perform the second alcoholic fermentation in a closed tank (after pitching) in order to obtain the desired pressure and foaming with residual sugars
A unique combination, full of fruit and forest flower aromas on the nose, while in the mouth it smells wonderfully sweet with a light character and refreshing bubbles. The result is a well-made semi-sweet sparkling wine that will pleasantly surprise you!