Grape selection taking into account the vineyard’s age and type of soil. Prefermentative maceration at cold temperatures (8ºC – 12ºC) for 4-8 hours in order to get the fullest aromas extraction. Fermentation at a controlled temperature (16ºC) for 10-15 days. The wine is then stirred together with its own lees i order to achieve the characteristic smoothness and persistence of this wine.
Pale and bright yellow
Intense and elaborate aromas. Hay, anise and fennel notes with sweet and ripe tropic fruits aromas, consequence of the wine being stirred together with its own lees
Powerful, rounded and well balanced, smooth and velvety. Very persistent and with perfect acidity
Appetizers, seafood, white meats, fresh pasta and fish dishes