Shiny white color. Mature nut fruit with notes of lemon and blossom dominate in the nose. It is sweet with soft acidity.
Serving Temperature: 8-10 ºC
Vinification / Maturation
- Manual harvest and immediate transfer into the winery in small crates.
- Destemming and crushing in a pneumatic press.
- Static settling and alcoholic fermentation in stainless steel tanks at low controlled temperature.
- The wine is left on the lees for three months in stainless steel tanks.