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Sugar: Dry, semi-dry

Alcohol: 11%

Serving temperature: 8-10 ° C

PH: 3.31

Total acid: 6,5 g / l

Maturation: 4 months on fine lees

Fermentation: stainless containers (temp. 10-18 ° C)

Harvesting: late August - early September

Location: 280-350 m above sea level

Soil: sand, marl

 

Ritoznojčan PTP

€8.20Price
0/500
Quantity
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