Birbet

Name: Birbet
Type: partially fermented Red must
Soil: clay, sandy
Yield/hectare: 10000 Kg of grapes
Training system: Guyot with fruit bearing canes of 7-9 buds
Harvest time: the second ten days in September. Harvest by hand with 20 Kg capacity plastic perforated boxes
Vinification method: maceration for 4-5 days under controlled temperature of 10° C.
Ageing: re-fermentation in pressure vats for about 14 days at a temperature of 15° C. Residual sugar of 100-120 g/l and alcohol between 5 and 6% by volume
Color: red with purple reflections, creamy foam
Nose: floral and fruity with hints of raspberry and blackberry
Taste: fruits of the forest, sweet with a pleasant hint of refreshing acidity
Best with: appetizers, fruit-based desserts, puddings
Serve at: 8 - 10°C
Storage and duration: drink within 2 years
Bottle sizes: 0,75 lt.