Natural wine making of a skidding of the grape, we pass it to the stainless steel tank at low temperature, making a maceration of the grape grain practicing the batonage to achieve maximum complexity, mainly more aromas and properties of this variety. After 24-48h. uncover with another tank to carry out alcoholic fermentation at a temperature of 16-18º with native yeasts. Once fermented, we carry out transfers following the lunar calendar, we proceed to bottle without adding sulphites and fill under vacuum. (This wine is free of sulphites throughout its process).
Alcohol content: 11.5%
Residual sugars: 3.1 g / l
Total acidity (sulfuric): 3.4 g / l
Appearance: 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.