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