Processing and vinification: grapes poorly treated with organic products, harvested when ripe and selected by hand on crates, partially de-stemmed, spontaneously fermented with indigenous yeasts only, macerated on the skins for 21 days (3 phases of the lunar cycle).
No clarification, no filtration.
Aging in stainless steel wine tanks.
Organoleptic notes: Raphael has an orange color, delicate and fruity aromas (from green apple to tropical fruits, pear, peach, passion fruit, light citrus fruits, vegetable and herbaceous aromas, bitter almond, walnut husk, 'grapes, oriental spices …….
Serve at a temperature of 14 degrees centigrade.
It can have a natural deposit.