After strict maturation control, the grapes were hand-picked, destemmed and pre-fermentation maceration for 16 hours. The tear must was separated and clarified at 12°C. Fermented with selected yeasts at 16° for 17 days.
WINEMAKER’S TASTING NOTES
Aroma: with tropical notes and slight minerality;
Body: it is creamy in the mouth and has a long and persistent finish.
Temperature: it should be served at a temperature of 8ºC-10ºC;
Suggestion: goes well with foie gras, strong and smoked cheeses.