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Match with venison and game dishes, especially with leg of venison in juniper sauce. Like all great wines, it is also fantastic sipped on its own.
FERMENTATION AND AGEING:
The grapes of the Traminer Aromatico are pressed in whole bunches. The juice obtained is blended with the juice of the other grapes previously de-stemmed and pressed, macerating with the skins for 3 days at a low temperature. Following the juice is moved into 2 tonneaux a new one and a second passage, free to ferment. After fermentations, the wine always remains in the tonneaux for at least 10 months together with its fermentation lees. For the whole period, batonnage is performed every week. The wine is filter before bottling and rests for at least 1 year before release.
