GRAPE VARIETIES
AROMA
SERVING SUGGESTIONSDescription
The vinification
Manual harvesting with selection of grapes at the beginning of October. Destalking and crushing and cold prefermentation maturation. Soft pressing, selection of the different portions of must. Static clarification. Thermo-controlled fermentation for around 20-25 days at 14°C. Aged sur lies and weekly bâtonnage for around three months. Bottled in the March following grape harvest.
Serving combinations
Savoury first courses with fish, fried food, white meat roast, fresh and semi-seasoned cheese.
The wine
Deep straw yellow, with characteristic intense fragrances. Evolved floral and fruity hints stand out, upon which clear citrus-like traces emerge. Warm and of good endurance, at the end it presents a pleasant salty tail.
