Winemaking Highlights
Vintage: Manual
Press: Direct pressing
Temperature: 14 - 17 ºC I 57-62 ºF
Aging: Stainless steel tanks
Yield: 4 Ton/há
Laboratory Analysis
Alcohol: 12,8 % vol.
Total Acidity: 3,68 g/L (H2SO4)
Residual sugar: 1,54 g/L
Ph: 3,21
Tasting Notes
Yellow color with silver reflections.
Discreet aromas of green melon, alcayota and apricot.
Fresh, light, with a clean and persistent ending.
Food pairing
This gastronomic and versatile wine can be accompanied by roasted chicken breast with sautéed vegetables or seafood such as oily fish. We recommend studs wrapped in prosciutto with poached eggs or shrimp risotto in squid ink.
Cellaring
5 years in a cool, ventilated place with some humidity. Tº not less than 10 ºC I 50 ºF and not more than 18 ºC I 64 ºF. MUST NOT BE EXPOSED TO ABRUPT CHANGE OF Tº AND STRONG LIGHT.