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cold maceration process of extraction results in a sophisticated
A party pink that is serious enough to open up any dinner celebration
This Sauvignon Blanc was made by Julian Alcorso at Cambridge as a dry
as well as with light pasta dishes or salads
Le Caniette Lucrezia Passerina Marche IGP 2024 saumur-champigny-premier-cru cold maceration process of extractionWhite wine produced using Passerina grapes. The grapes are carefully selected and collected in boxes, then stored in cold storage at a temperature between 5 and 10 degrees Celsius for a period of 5 10 days. Subsequently, destemming and extremely delicate pressing takes place in an oxygen free environment. The must yield is approximately 50%, with static cleaning to remove impurities. Next comes the inoculation of selected yeasts, followed by
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