Grape Must in Fermentation G.M.F. Dolce Capriccio

Pruning system: pergola.
Harvest: september.
Harvest: manual, in small boxes.
Winemaking: direct pressing of the grapes, must cleaning and quick start fermentation in autoclave. At 4% Vol closes the autoclave to trap the CO2 up to 5% Vol. This partially fermented must is then filtered and bottled with a technical cork.
Alcohol: 5% vol
Total acidity: 7.5 g/L
pH: 3.15
Schelf life: 1 year

Organoleptic characteristics
Colour: pale yellow, white foam.
Aromas: fragrant, intense fermentation aromas, yellow fruit, apple, pear.
Taste: sweet, fluffy