The grapes were harvested into small crates, immediately transported back to the winery and cooled down to 10ºC (50ºF). The grapes were stripped from the bunch, crushed and then pressed. The resulting must flow into a stainless-steel vat, inside a refrigerated chamber, where it undergoed 48 hours of static clarification at low temperatures. Half of the must fermented from 15 to 20 days, at 14ºC (57ºF) in stainless steel, and the other half in 6 months used French oak barrils. The wine was bottled 12 months afterwards.
This wine can be served right after purchase, or stored for up to 2 years in a cool, dark place.
The wine shows a citrus color and a complex aroma where white fruit and citrus notes are mixed with dry fruit notes from aging in wood. In the mouth, this complexity joins a pleasant freshness, which prolongs the pleasure of tasting.
Its structure allows it to accompany white meats, complex and exquisite fish dishes, seafood and light cheeses.
Alcohol content: 14,5% Vol.
Total acidity (in tartaric acid) 6,2 g/L
Residual sugar: 0,7 g/L