Winemaking Highlights
Maceration: Stainless steel tanks
Fermentation time: 3 weeks
Fermentation temperature: 13-15 ºC I 55-59 ºF
Malolactic fermentation: No
Ageing Process: Three months in stainless steel tanks
Yield: 15 Ton/há
Fermentation time: 3 weeks
Fermentation temperature: 13-15 ºC I 55-59 ºF
Malolactic fermentation: No
Ageing Process: Three months in stainless steel tanks
Yield: 15 Ton/há
Laboratory Analysis
Alcohol: 13,%vol.
Total Acidity: 4,68 g/l (H2S04)
Residual Sugar: 2,32g/l
Ph: 3,00
Total Acidity: 4,68 g/l (H2S04)
Residual Sugar: 2,32g/l
Ph: 3,00
Tasting Notes
Color: Pale yellow, with greenish shades.
Nose: Fresh citric aromas and orange blossomr.
Palate: Fruity and fresh, with a vibrant acidity and a pleasant ending.
Nose: Fresh citric aromas and orange blossomr.
Palate: Fruity and fresh, with a vibrant acidity and a pleasant ending.
Serving And Food Pairing
It goes great with seafood such as clams, sea urchins and oysters, breaded shrimps, raw fish ceviches and fresh goat cheese.
Serve at 7-10 °C. I 45-50 ºF.
Serve at 7-10 °C. I 45-50 ºF.
Cellar Keeping
Up to five 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. M
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. M
MUST NOT BE EXPOSED TO ABRUPT CHANGE OF Tº AND STRONG LIGHT.
