Viticulture

Extra attention to the production in the vineyard with the use of natural sulphurous agents. No weeding is practiced with only manual or mechanical mowing between rows. The harvest is all hand picked.

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Winemaking

The grapes are moved in boxes after harvest and are directly soft pressed in the cellar with immediate separation of must by natural flow from the skins.

The must is placed in temperature controlled stainless steel tanks where fermentation takes place at low temperatures. At the end of fermentation, the wine is stored at a temperature of +4C to avoid malolactic fermentation.

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Profile

It has a straw yellow colour with greenish reflections, an intense fruity aroma of white peach.

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Pairing

It goes well with medium-fat recipes and fresh dishes such as salads, fish and appetizers.