Varietal production consists of destemming the grapes and film maceration at 8-10ºC. Lightly pressed until the flower must is obtained. This is dissolved at low temperature in order to separate the particles contained in the must in suspension. The alcoholic fermentation is then carried out at a low temperature of 16-17ºC in a stainless steel tank in order to keep the varietal aromas to the maximum. Once the fermentation is over, a batonage is carried out for about two months in order to achieve maximum complexity. It is then stabilized and finally bottled.
Alcohol content: 12.50%
Residual sugars: 3.1 g / l
Total acidity (sulfuric): 3.5 g / l
Sight: pale yellow, clean and bright.
Nose: intense and aromatic. Memories of floral aromas combined with notes of bear fruit (peach).
Palate: fruity and fresh some complexity. Minerality, salinity (Mediterranean-Garraf). Memories of olfactory sensations: floral and peach notes.
Consumption temperature of 6-8ºC.
Soft starters, creams, grilled vegetables, scrambled mushrooms, fish, seafood, oysters from the Ebro Delta.