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: 13 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: 13 Ton/há
Laboratory Analysis
Alcohol: 13%vol.
Total Acidity: 4,7 g/l (H2S04)
Residual Sugar: 4,06g/l
Ph: 3,19
Total Acidity: 4,7 g/l (H2S04)
Residual Sugar: 4,06g/l
Ph: 3,19
Tasting Notes
Color: Pale and bright yellow with green hues.
Nose: Aromas of tropical fruits, apricots and pears.
Palate: Fresh, with a good acidity and a persistent and elegant ending.
Nose: Aromas of tropical fruits, apricots and pears.
Palate: Fresh, with a good acidity and a persistent and elegant ending.
Serving And Food Pairing
It goes great with white and soft-fleshed fish, seafood like scallops and abalones, chicken and turkey as well as with beef carpaccio.
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.
