Winemaking Highlights
Vintage: Manual
Prefermentative maceration: Three days in stainless steel tanks at low temperatures
Fermentation temperature: 14-16 ºC
Malolactic fermentation: No
Yield: 7 Ton/há
Prefermentative maceration: Three days in stainless steel tanks at low temperatures
Fermentation temperature: 14-16 ºC
Malolactic fermentation: No
Yield: 7 Ton/há
Laboratory Analysis
Alcohol: 12,8 % vol.
Total Acidity: 3,82 g/L (H2SO4)
Residual Sugar: 4,48 g/L
Ph: 3,13
Total Acidity: 3,82 g/L (H2SO4)
Residual Sugar: 4,48 g/L
Ph: 3,13
Tasting Notes
Color: Intense yellow with golden tones
Nose: Fresh on the nose with notes of tropical fruits such as pineapple and white flowers
Palate: It has very good acidity, slightly fatty, broad and with good weight in the mouth. A brief stay in the barrel gives it complex notes.
Nose: Fresh on the nose with notes of tropical fruits such as pineapple and white flowers
Palate: It has very good acidity, slightly fatty, broad and with good weight in the mouth. A brief stay in the barrel gives it complex notes.
Serving And Food Pairing
Ideal with fatty fish such as Salmon and Tuna, white meats such as Chicken, Turkey and Pork, creamy preparations such as Risotos, Good-tasting cheeses such as Parmesan or Brie. Serve between 10-12°C.
Cellar Keeping
Up to 5 years in a fresh, ventilated and dry place.
T° Not less than 10 ºC I 50 ºF, not more than 18 ºC I 64 ºF.
MUST NOT BE EXPOSED TO ABRUPT CHANGE OF Tº AND STRONG LIGHT.
T° Not less than 10 ºC I 50 ºF, not more than 18 ºC I 64 ºF.
MUST NOT BE EXPOSED TO ABRUPT CHANGE OF Tº AND STRONG LIGHT.
