Manual harvest, destemmed grapes and film maceration with cold for four hours inside the press, pressed until obtaining 60% of yield, racking at 9 degrees for 24 hours in isothermal tank, racking to start fermentation at 12 degrees and once aging is finished on lees for three months. Tartaric stabilization and filtration.
Vista: New, clean and bright gold color.
Nose: Intense, fragrant and varietal aroma, with hints of tropical fruit (pineapple), fleshy fruit (apricot), aromatic mountain herbs (rue), clean, deep and slightly balsamic.
Boca: Lively, sweet on the palate with a good balance between acidity and alcohol, fruity, tasty and long.
Pairing: Suitable to accompany all kinds of seafood, fish, rice, noodles, all kinds of pasta or also white meats, even stews. To be consumed now or to follow its evolution in the bottle for a few years.