Pearl wine produced by natural fermentation. Typical, fruity and pleasant. Suitable on any occasion. Serve at 8-10°C. ORIGIN: Hills of Treviso
VINIFICATION: In white with soft pressing, natural fermentation in pressure tank
ALCOHOL: 11% Vol.
ACIDITY: 5,5-5,8 g/l
RESIDUAL SUGAR: 18-21 g/l