From the red variety, the must was separated and vinified as if it were a white wine, with temperature control and selected yeasts. Part of it fermented in French oak barrels.
WINEMAKER’S TASTING NOTES
Aroma: tropical, with notes of pineapple, banana, lychee and peach;
Body: good volume in the mouth, structure and round tannins, with a fresh and persistent finish.
Temperature: it should be served at a temperature of 6ºC-8ºC;
Suggestion: goes well with spicy fish and white meat dishes.