Ruvara rwakajeka rweyellow-greenish, kunhuwirira muchero wemapeya chaiwo, maapuro ezhizha, dulias ane kakunhuwirira kadiki-diki kwearumondi. Kuravira kwakareruka kwemaapuro achangotanhwa, ane maamondi anoyevedza.
Doro 11.5% nehuwanduZvose maasidhi 8.9 g/l Shuga 14.0 g/l Ine sulfites, E202
Kubatanidza nechikafu: "Waini yeQuine yemhando yepamusoro, isinganzwisisiki kubva kune waini yakagadzirwa kubva kumazambiringa. Nekuzara kwayo uye kunhuhwirira kwakanaka, yakanyanya kufanana newaini chena yakura ine nyoro inonaka ye oxidative maturity. Ripening zvinonhuwira zvinoyeuchidza walnuts, Hazelnuts uye quince pachayo inogona kusanganiswa mumabikirwo akanyatsoenderana.Nheyo yequince aromatics iAcetoin, inopa kambani yakakodzera yewaini yemuchero iyi ine yakazara, creamier ndiro ine chikamu chakakosha chezvigadzirwa zvemukaka uye bota, asiwo nemaapuro akabikwa. Ndicho chikonzero ini ndichikurudzira kusanganisa, semuenzaniso, netsika yakasimbiswa yakavakirwa pamhando yezvigadzirwa - bun chaiyo neh ruddy cottage cheese, maapuro akabikwa uye butter Kisimusi keke sehwaro hwayo. Sezvo ichinyatsobatana nemanotsi anopfungaira akadai sekofi, mhodzi dzakakangwa, vanila, soy muto uye sirasi yemepu, inofambawo zvakanaka nezvinonaka zvakagochwa. Zvakadaro, kana uine fodya yemhando yepamusoro, uchafarira nguva yekuve wega newaini iyi inonaka, kunyangwe pasina rum, whisky kana chero chikafu chiripo."
Ing. Tibor Kiss, sommelier uye munyori weRima Tasting. Chikafu chepamusoro uye nyanzvi yekubatanidza waini.