Vinification: soft pressing, refrigeration followed by the settling and racking of the cleaned must, after which half of the must is fermented in stainless steel tanks at a controlled temperature (around 17°C) with the addition of selected yeasts to favour the development of the characteristic fragrances and aromas. The other half is fermented in 25 hl wooden barrels at a non controlled temperature which may reach a temperature of 24°C, once the first fermentation is complete, malolactic bacteria are subsequently inoculated, that are responsible for the second fermentation and which are determinant in rounding the sharp-edged acidity, typical of this grape variety.
Organoleptic description of the wine
elegant, delicate and floral, of honeysuckle and orange blossom.
rounded, fresh and fruity.
aperitif, cold starters, bitter-sweet lemon sauces, soups, creamed soups and fish-b ased dishes. This wine is best served at a temperature of 12-14°C.