The grapes are harvested in August according to the evolution of the grape’s maturation in each vine, and in the morning so that the freshness of the grapes can be maintained. In the winery, after the grapes are destemmed and crushed, the straining of the must and the pressing are performed thus maintaining the qualitative and varietal characteristics of the must. The tear must (must which runs without pressing) clarifies between 18 and 24 hours and ferments at a controlled and constant temperature of 18ºC throughout 14 days. After the period when the wine stabilises, it is then bottled during the winter.
Well-defined citrine color. Aroma of tropical fruits. Soft, fruity flavor with a persistent and balanced finish.
At 8-10 ºC.
As an accompaniment of seafood, grilled fresh fish white meats or aperitif.
Best consumed when young or stored for 2-3 years.
Alcohol 13% Vol.
Total Acidity 6,10 g/l
PH 3,20
Total SO2 < 140 mg/l
Notes Contains Sulfites
Cases of 6 bottles x 0,75L
