The production is varietal. First there is a previous maceration with the grape seed for 12 hours at a temperature of 10-12ºC. It is then transferred and fermented in stainless steel tanks at a controlled temperature of 14-16ºC. Once fermented, there is a gentle clarification and stabilization, proceeding to filtration and bottling.
Alcohol content: 11.5%
Residual sugars: 3.1 g / l
Total acidity (sulfuric): 3.4 g / l
View: pale yellow, greenish reflections.
Nose: aromas of white flowers, fleshy peach fruits.
Palate: soft, long structure reminiscent of white and floral fruit grapes.
Temperature of consumption of 5-6 º C.
It is advisable for fish, shellfish, cocktails, salmon, melon with ham, patés.