Winemaking Highlights
Vintage: Manual Maceration: Stainless steel tanks Fermentation time: 3 weeks. Fermentation temperature: 15-17 ºC I 59-63 ºF Malolactic fermentation: No Ageing Process: 20% fermented and aged on the lees in new barrels French oak barrels for two months. Yield: 6 Ton/há
Laboratory Analysis
Alcohol: 14%vol.
Total Acidity: 3,41 g/l (H2S04)
Residual Sugar: 1,84 g/l
Ph: 3,39
Tasting Notes
Color: Bright yellow with greenish hues.
Nose: Intense aromas of pineapples, peaches 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
Goes great with oysters, lobsters and smoked fish. Chicken, rabbit and pasta with a light sauce. Cheeses such as gruyère, brie and edam.
Serve at 10-12 °C I 50-54 ºF
Cellar Keeping
Up to eight 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.