Country / Region
9ºC to 11°C
Soil Sandy with loose-clay soil, with very low levels of organic matter.
Hand harvesting.Destemming.Cold skin maceration at 10°C, during 5 hours.Pneumatic pressing.Cold settling (36 hours).Addition of selected yeasts.Controlled fermentation at 15°C, during 21 days.Stabilizing.Filtration.Bottling.Light-yellow color
Light-yellow color with brown hues. Rich and powerful aromas of red apple, pineapple, roses and honey, Full bodied, round flavor and a soft finish in the mouth.
Ideal as an aperitif or to accompany fish, fowl, sushi and semi-hard chesses.