Winemaking:
The grapes, which must be fully ripe, are harvested by hand, completely destemmed, slightly crushed and immediately pressed in order to obtain a balanced, fruity must with good acidity. The must undergoes partial fermentation in French oak barrels at a controlled temperature of 16-18ºC for 15 to 20 days. Bottling after aging for 8 months in stainless steel vats.
Grape Varieties:
Chardonnay, Arinto
Tasting Notes:
Greenish yellow color. Aroma of ripe fruits, as well as aroma of vanilla from the wood. In the mouth it is fruity and with good acidity, forming a fresh and balanced set.
Store and serve advice:
It should be served at a temperature of 10-12°C.
Food Pairing:
Very good with cheese, pasta and lean fish.
Allergens:
Contains sulfites.