Prefermentative maceration: Seven days in stainless steel tanks at low temperatures.
Total fermentation time: 30 days
Fermentation temperature: 26-28 °C I 79-82 °F
Malolactic fermentation: Yes
Ageing Process: Stored in French oak barrels for 20 months
Yield: 5 Ton/há
Total Acidity: 5,47 g/l (H2S04)
Residual Sugar: 3,87 g/l
Color: Bright yellow with greenish hues.
Nose: Intense aromas of pineapples, peaches and and lemon peal, with floral and toasted notes.
Palate: Soft and elegant texture, fresh, juicy and with a long and balanced ending.
Serving And Food Pairing
It goes great with roasted or grilled red meats, game such as hare or wild boar, stews and pasta with a tasty sauce, and also with ripe and intense-tasting cheeses.
Serve at 17-18 °C I 63-64 ºF
Up to 15 years in a fresh, ventilated and dry place.
T° Not less than 10 ºC I 50 ºF, not more than 18 ºC I 64 ºF.
MUST NOT BE EXPOSED TO ABRUPT CHANGE OF Tº AND STRONG LIGHT.