Carm Rabigato Branco

Citrus fruits, freshness and mineral aromas are the main characteristics of this wine. In the mouth reveals a surprising acidity followed by a remarkably persistent mouth end.

Vinification:
The grapes were vinified with disgust, followed by soft crushing and maceration for about 12h. After this period in inert atmosphere, pneumatic press press was proceeded, followed by a period of cloric of the must of 24 to 48h depending on the caste and state of maturation. The fermentation took place for several months at temperatures between 12 and 16ºC. The wines interned in steel over thin -legged dreaks to traffic jam.

Criticism and awards:
. 16.5 points Wine large choices.