VINIFICATION PROCESS: Roll-crushing and soft press squeezing. Cold fining of the must and fermentation of the clear must at controlled temperature. (16°-18°C)
PRESERVATION AND AGEING PROCESS: After the alcohol fermentation, the wine is preserved in stainless steel containers equipped with cooling systems. Once stabilized, it is bottled at the beginning of the year after the harvesting.
Colour: Faint straw-yellow with greenish tones.
Bouquet: flowery and fruity, with scents of tropical fruits.
Taste: delicate, full-flavoured, medium-bodied.
HOW TO SERVE
Food to serve with: It is excellent as an aperitif and with fish dishes. Temperature: To be served at 10°-12°C