Grapes were cold macerated for 10 days at 42 degrees Fahrenheit prior to fermentation to maximize aroma and color. Fe...Read more...
Northern Italy Sun-dried Tomato and Italian Sausage Risotto featuring RiceSelect™ Arborio Rice
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Food Pairings for Abanico Eternum Viti
Grapes were cold macerated for 10 days at 42 degrees Fahrenheit prior to fermentation to maximize aroma and color. Fermentation lasted 10 days at temperatures between 68-77° F, followed by an addition 12 days of post-fermentation maceration of skins. After pressing the wine underwent malolactic fermentation in 225 liter barriques, followed by 10 months aging in oak. The barrels were made 50% new and 50% one year old from the following coopers; Nadalie, D’Argaud, Sylvain, Demptos. 70% of the barrels were toasted medium plus and the other 30% medium.
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