Grapes were harvested by hand in early November. Controlled fermentation with selected yeast for 18 hours and cold-stopped.
Part of the batch fermented in French oak barrels;
WINEMAKER’S TASTING NOTES
Color: citrine color;
Aroma: notes of peach, lime, grapefruit, honey and toasted almonds;
Body: greedy, fresh and with a persistent finish.
Temperature: it should be served at a temperature of 8ºC.
Suggestion: as an aperitif, accompanying tropical fruits, foie gras and sweets.
In French oak barrels for 5 months; The “bâtonnage” was carried out with fine lees.