Night mechanized harvest, full destemming follower by cold shock on a heat exchanger. Soft crushing preceded by static cold decantation for 48h. Fermentation in stainless steel tanks with controlled temperature and subsequent aging on thin lees and batonnage for 6 months.
Greenish yellow colour. Aromas of stone fruits and pear together with hints of pineapple. Creamy, rich palate balanced by a vibrant acidity that reveals its terroir of origin.
Perfect for all types of fish, seafood and salads. Recommended drinking temperature 8ºC to 10ºC.