Resulting from different grape varieties from the region, harvested in September at their optimal state of ripeness. This is followed by complete destemming and low-pressure pneumatic pressing. The pressed juice is then settled for about 8 hours at 10°C and transferred to tanks for alcoholic fermentation, in a process where only selected yeasts are used, lasting approximately 10 days, taking place at an automatically controlled temperature of 14°C.
WINEMAKER’S TASTING NOTES
Color: Citrus appearance.
Aroma: Citrus and floral fruit aroma.
Body: Soft and harmonious in the mouth, with the presence of effervescence that extends the sensation of freshness.
Suggestion: It’s excellent as an aperitif and pairs well with cold dishes, salads, fish, seafood, oriental cuisine (sushi, sashimi…), and white meat, among others.