Wine-making: During the coolest hours of the evening, the grapes are picked up at their optimum moment of ripeness, they are stripped from the stalks to then be cold macerated, extracting the free-run juice. The resulting grape must is fermented, gradually degrading the first degrees of alcohol, later on maintaining fermentation at a maximum of 15ºC. Once fermentation has concluded, the wine is decanted, cold-stabilized and bottled.
Tasting Notes: APPEARANCE: Clear, medium intensity, lemon color wine. NOSE: Clean, medium intensity aromas of citrus fruit and stone such us peach and apricot, soft mineral notes. PALATE: Dry and fresh, medium body. Stone fruits flavors and a long finish.
Pairing: Fresh pasta, rice dishes, lemon and aromatic herb seasoned poultry.