Handpicked bunches at their optimum maturity in order to preserve maximum variety of aromas. The pressing is done at low pressures to obtain higher quality musts. Decanted intro stainless steel tanks where the alcoholic fermentation also performed at low temperatures to a greater respect varietal. Ageing on lees finished fermentation and bottling continued to maintain freshness.
View: Clean and bright, pale yellow with hints of youth.
Nose: They highlight the aromas of white fruits, pear, lychee, on mineral background.
Flavour: Good acidity fresh, smooth, friendly and pleasant memory step flora.
With local seafood, fresh fish and soft cheeses.
In bucket at a temperature of 6o C
Ph – 3,23 Total acidity – 6,5 gr/ l in tartaric Acidity
Alcoholic degree – 12, 5 %
Sweeten residual - < 2 gr/l