The harvest starts in August, at night and is performed with machines, preferably in the morning at the same time as the manual harvesting. When received in the winery, the grapes are immediately destemmed, separated from the must and cushed. Decantation (separation of the must and the skins) is performed 24v hours later thus preserving the freshness and the characteristics of the fruit. Fermentation is the next step in the vinification process performed at a controlled temperature of 18ºC. After a minimum period of 4 months, during wich the wine stabilises in stainless steel vats by using physical processes, the wine is filtered and bottled.
Clear aspect with citrine nuances.
Good aromatic intensity, predominant character of ripe tropical fruits.
Wine with freshness and a persisting fruity citrus flavour.
At 10-12 ºC.
A pleasant accompaniment to fish and seafood.
Best consumed when young or stored for 1-2 years.
Alcohol 13% Vol.
Total Acidity 5,90 g/l
PH 3,25
Total SO2 < 140 mg/l
Notes Contains Sulfites
Cases of 6 bottles x 0,75L
Bag-in-box 5L
