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www.crotta.com.ar Varieties Moscatel and Pedro Gimenez Vineyards Region: Central Valley. Mendoza. Argentina Soil characteristics: Clay loam Harvest: Manual. At the beginning of April Fermentation Method: Made with unfermented grape juice. en added alcohol to maximum limit of 18º GL. It is rested in oak French barrels Tasting Notes Color: Caramel Aroma: A combination of dry and cooked fruit aromas Flavor: Sweet. Ripe fruit and quince. Very pleasant to the palate Technical Data Alcohol: 15.10 % volume pH: 3.7 Total acidity: 2.90 g/l Residual sugar: 23.00 g/l Mistela Crotta 750ml . 2L

Crotta english.pdf · WVO 71368 on José Eduardo Gotta presenta su mistela VIREDOS CROTTAS.X SAN CROTTA MISTELA

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Page 1: Crotta english.pdf · WVO 71368 on José Eduardo Gotta presenta su mistela VIREDOS CROTTAS.X SAN CROTTA MISTELA

www.crotta.com.ar

VarietiesMoscatel and Pedro Gimenez

VineyardsRegion: Central Valley. Mendoza. ArgentinaSoil characteristics: Clay loamHarvest: Manual. At the beginning of April

FermentationMethod: Made with unfermented grape juice. �en added alcohol to maximum limit of 18º GL. It is rested in oak French barrels

Tasting Notes

Color: CaramelAroma: A combination of dry and cooked fruit aromas Flavor: Sweet. Ripe fruit and quince. Very pleasant to the palate

Technical DataAlcohol: 15.10 % volumepH: 3.7Total acidity: 2.90 g/lResidual sugar: 23.00 g/l

MistelaCrotta

750ml . 2L