Harvest / Age:
2012 and 2013
After green pruning and defoliation, the grapes are harvested by hand, de-stemmed and
pressed at low pressures(max. 2 bar)extracting musts of high quality
The wort coming from the pressed grapes is cooled to 8-12 ° C statically for 48 hours to decant. After decanting, the clear wort is separated from the suspended solids and starts fermentation (14-16°C). At the end of the fermentation stage starts the fine lees on 3 months.
Elegant aromas and very floral
The predominant notes of lime and white flowers form a set elegant and well balanced with fresh and persistent finish
Alcohol content : 11% vol, Total Acidity: 6,8 g/L ácid tartaric, Residual Sugar : 5,9 g/L, pH: 3.27.
It is a wine that is ready to drink, but an evolution in the bottle can improve it. Great with salads, seafood and fish dishes and grilled white meats. Serving temperature of 7-9 °C.