Strict maturation control; Pellicular maceration was pre-fermentation. The tear must be separated, followed by clarification and fermentation at a controlled temperature of 10°C with selected yeast.
WINEMAKER’S TASTING NOTES
Colour: citrine with greenish hints;
Aroma: tropical fruits such as passion fruit and pineapple;
Body: intense, elegant, fresh and with a persistent finish.
Temperature: it should be served at a temperature of 10°C;
Suggestion: goes well with grilled fish dishes and sushi.
In French and American oak barrels for 3 months.
The “bâtonnage” was carried out with fine lees.