Description
WINEMAKING
The winemaking process we use to craft this natural wine consists of destemming and gentle pressing, skin maceration for two days with pump-overs to break the cap, and bâtonnage (lees stirring) three times a day. We obtain a free-run must which, along with its fine lees, is fermented at a controlled temperature of 14-16°C using its own wild yeasts. The stabilization of the wine is achieved through careful handling during both racking and bottling, following the lunar calendar.
ANALYTICS
Alcoholic content ABV: 9% PH: 3,20
Residual sugars: 3,1 g / l . Total acidity (tartaric):3,87 g / l
TASTING NOTE
Visual: pale yellow, greenish.
Nose: aromas of white flowers, fleshy peach fruits.
Palate: creamy and very fresh. Mineral and slightly saline.
PAIRING
Serving temperature: 7-8°C.
Recommended with fish, seafood, seafood cocktails, salmon, melon with cured ham, and pâtés.
