The grapes are de- The grapes are de-stemmed and cooled at 10 ° C for 12 hours. Soft pressing and juice cleaning by
static decanting. Fermentation with selected yeasts at 12-15 ° C. Ageing in steel tanks with lees stirring (battonage) for
6 months.
 | Colour: Straw yellow. |
|---|---|
 | The nose: Delicate and fragrant with typical fresh fruit notes. |
 | The palate: Its flavour is very dry but attractively fruit. |
 | Serving suggestions: With light and fish- based pasta or rice dishes, vegetables recipes, white meats, poultry and delicately flavored cheeses. |
 | Temperature: 10-12 °C. |
 | Volume: 12,5% vol. |
Technical Sheet