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.
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