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Alcohol: 12%
iron fumarate
6 Carbohydrates 0 Of which sugars 0 Protein 0 Salt 0
Mature Skin
which is then boiled with stock or water
Kyperounta Petritis White wine 750ml sausages Alcohol: 12%The grapes, after being cut, remain for 12 hours in special cooling chambers. This is followed by bursting, breaking, pre fermentative cryo extraction of the staphyloma mass (10 hours at 8 10C) and static descaling of the must. The next stage is the inoculation of the clarified must for the start of total alcoholic fermentation. Fermentation took place at 14 17C and lasted 18 20 days. ABV 12,50% Aroma Intense, characteristic aromas of the variety
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