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The soft crushing, short maceration and slow fermentation of around 15,000
kg of Freisa grapes carefully selected during the harvest have produced a
fruity, well-balanced and finely-structured wine, with a typical
personality which is set off by a delicate lively touch.
Grape-variety: 100% Freisa;
Vine-training system: Guyot.
Wine-making: soft pressing of the grapes, followed by de-stemming and
fermentation at a controlled temperature. Maceration for 2/3 days, and
drawing off while still very sweet to complete its fermentation at a low
temperature.
Colour: not overly-intense ruby-red, with cherry-red highlights that tend
to orange on ageing.
Nose: fine and delicate aroma, recalling raspberries and roses.
Taste: dry and fresh, with very attractive raspberry overtones. Its slight
spritziness is a result of its re-fermentation in large tanks prior to
bottling.
Alcohol content: 12% by vol.
Bottle: Albeisa.
Serving temperature: 16/20 °C.
Storing: Freisa requires no particular conservation, as it is a fresh,
ready-to-drink wine. |
