Produced with a blend of white varieties, hand harvested in 20 kg cases at optimum ripeness. Soflty pressed, as in the 60s, the must goes into concrete tanks for their debourbage; then into stainless steel tanks for the alcoholic fermentation. Once this is completed, the wine will go with its lees into vats and botas of 300 lts and 500 lts that have been previously used by two, three or more wines.
Straw yellow color with slight golden tonalities. On the nose it’s a complex wine, we do not only find fruits such a pear, apple, white currant and white flowers but also dried fruits and spicy. On the palate we have salinity and an elegant acidity which provide freshness.
Suggested food pairing: Lobster