Maja VSQ Metodo Classico Magnum - La Vinarte

Tasting notes Soft pressing of the whole bunches. The free run must is decanted at a temperature of about 6/8 ° C for 24 hours. Fermentation takes place at a controlled temperature (14/16 ° C) in small steel vats and lasts between 10 and 15 days. This is followed by a refinement of the base wine of at least 4 months before the second fermentation. Pairings Ideal as an aperitif or throughout a meal with fish-based dishes