Country / Region
Degree of alcohol
8ºC to 10ºC
Available in these provinces
Fermentation: In order to extract the most aromatic compounds from the skin, the juice underwent cold maceration for between 12 and 14 hours. The must was protected from contact with the air throughout the process. The fermentation took place slowly at a constant low temperature (12oC-15oC), which enabled varietal aromas to be drawn out by yeast activity.Ageing: After fermentation, the wine was aged over its lees for three months, and battonage was used to gently move it so as to maximize the contribution made by the wine coming into contact with the fine sediment.
Color: Transparent pale green.Aroma: This wine has complex and elegant aromas; citrus and tropical fruit such as grapefruit, pineapple and pear intermingle with soft mineral hints and notes of soothing herbs.Palate: Elegant and well-structured, this wine is fresh, thanks to its crisp acidity, which contributes a clean and persistent finish in which the citrus and herbal notes are again apparent.
This wine pairs well with salad, seafood, ceviche and fish. It can also be enjoyed simply as an aperitif.