Ranina

NOSE: Mildly aromatic, dominated by the nutmeg and pineapple aroma, also noticeable is the freshness of the lemon. PALATE: Fresh, fruity, with well balanced, lively acid. The taste is dominated by the typical nutmeg aroma. COLOR: green-yellow VINIFICATION: Maceration 24h after the harvest at a controlled temperature. Fermentation in stainless steel vats at a controlled temperature to preserve the Ranina flavour. Ranina and food: Ranina works well as an aperitive or with dishes such as veal, poultry, white meat, pasta or vegetable risotto. RECOMMENDED SERVING TEMPERATURE: 10-12 °C VARIETY: 100 % Ranina (Bouvier) PLANTATION DENSITY: 4000 vines/ha (2,2 m x 0,9 m) GRAPE YIELD: 1,5 kg/vine MATURATION: 8 months in stainless steel vats on yeasts, 4 – 6 months in the bottles. MATURATION POTENTIAL: 5 years