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Organoleptic characteristics

Red Wine
A ruby garnet color, taking nuances brown with age, with fruity aroma when young, develops with age to more complex aromas (bouquet), where smooth out flavor of its solid structure.

Rosé wines
Of the reddish orange of fruity flavor, shows the varieties from which, noting it in particular the typical variety of Baga.
The acidity is moderately high, leaving much freshness in the mouth.

WHITE WINES
Color citrina charged, sometimes with greenish reflections, the fruity aroma when new, evolving to a note when aged resinous, smooth-tasting, fresh and persistent.

SPARKLING
Produced by the method traditional fermentation in the bottle or can be, as the degree of sweetness, Raw, Dry or Medium-Dry, mostly belonging to the class Gross.
The young have floral or fruity aromas, while the older scents from the show more or less prolonged contact with the lees of the second fermentation.

 

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