Trout Caviar 250g just before the véraison (August)

just before the véraison (August) in order to artificially reduce the grape yield down to 4-5 tons per hectare and thus

The fermentation was performed by natural yeast

Tasting Notes

Soft de-stemming and crushing is followed by fermentation at controlled temperature (23-28 °C) in stainless steel tanks using selected yeast strains

Climate type: Moderate continental Soil: Loamy soil on a limestone bedrock Grape source: 100% Kondoli Vineyards

Trout Caviar 250g just before the véraison (August)The eggs produced from the trout are smaller in size than salmon eggs. If Salmon Roe taste is too intense for you, our slightly smaller Trout Roe has a less intense flavor.