Soil: gravel danube, sandy soil,
Harvest: by hand, september 2017
Short maceration after stamping by feet, spontaneously fermentation in 500lt oak barrel. 2 months of Battonage. Minimal addition of sulfur before botteling, without filtration.
Alcohol: 12 % vol. Residual sugar: 1 g/l Acidity: 5,2 g/l
Bottled as table wine in 0,75 lt with screw cap