Tufaia
Tufaia
Vinification: destemming and crushing of the grapes that are palced in inox thermo-conditioned vats. Reduction of the temperature below 5°C for two days. Extraction of the aromas with repeated pumpovers. Devatting and temperature rise to 20°C, adding selected yeasts. The fermentation is done at a controlled temperature. At the end of the fermentation come the decanting and maturing processes on fine lees in inox containers, then ageing and natural clarification, and finally the bottling process.
Colour: intense straw yellow.
Aroma: floral and fruity, well layered and lingering, notes of banana, apple, cyrtus and bread crust. A wine with a well balanced acidity and saltiness as well as a pleasant freshness balanced well with the softness of the alcohol.
Apetizers, sea food, fish, vegetables, white meat, cheeses.
Vertourmer 2.0
Vertourmer 2.0
The second edition del progetto di cooperazione territoriale transfrontaliera Ver.Tour.Mer, finanziato dal P.O. Italia -Francia Marittimo 2007-2013 della Comunita Europea, si caratterizza per la forte componente di innovazione tecnologica, volta ad allargare lórizzonte del marketing territoriale attraverso lútilizzo di tecnologie informatiche innovative che valorizzino la produzione delle eccellenze dei territori, non solo vitivinicole ma anche eno-gastronomiche.
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