Description
VINIFICATION
Fermentation process called “open spout”, with a pre-fermentative skin maceration, decanted by cold, fermented with selected yeasts.
WINEMAKER’S TASTING NOTES
Color: citrine;
Aroma: floral;
Body: fresh and balanced.
SERVE
Temperature: should be served at 12ºC.
Suggestion: Accompany well seafood, fish dishes and Japanese food
AGEING
In French and American oak barrels for 3 months; The “bâtonnage” was performed with the fine sludge.
