Winemaking Highlights
Maceration: Stainless steel tanks
Fermentation time: 3 weeks
Fermentation temperature: 12-14 ºC I 54-57 ºF
Malolactic fermentation: No
Ageing Process: Two months in stainless steel tanks.
Yield: 18 Ton/há
Fermentation time: 3 weeks
Fermentation temperature: 12-14 ºC I 54-57 ºF
Malolactic fermentation: No
Ageing Process: Two months in stainless steel tanks.
Yield: 18 Ton/há
Laboratory Analysis
Alcohol: 13%vol.
Total Acidity: 4,68 g/l (H2S04)
Residual Sugar: 2.30g/l
Ph: 3,01
Total Acidity: 4,68 g/l (H2S04)
Residual Sugar: 2.30g/l
Ph: 3,01
Tasting Notes
Color: Pale yellow with brilliant green hues.
Nose: Intense aromas of peach, lemon, with hints of herbs.
Palate: Delicate texture and subtle lemon flavor with refreshing acidity
Nose: Intense aromas of peach, lemon, with hints of herbs.
Palate: Delicate texture and subtle lemon flavor with refreshing acidity
Serving And Food Pairing
Perfect with shellfish such as oysters; fresh salads, Asian food and appetisers.
Serve chilled at 7-10 °C. I 45-50 ºF.
Serve chilled at 7-10 °C. I 45-50 ºF.
Cellar Keeping
Up to five years in a fresh, ventilated and dry place. Tº
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.
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.
