VINIFICATION: Grapes are harvested at dawn, and undergoes a 12 hrs of cold maceration followed by a soft pressing and static clarification. Fermentation process uses selected cryogenic yeasts at less than 16°C.until sugar has consumed after 10-15 days. Quick lowering of temperature makes the bigger parts of the lees separate from the liquid and then pouring into another tank.
AGING: Steel tanks, wine will rest on the lees for three months and then in the bottle for at least 1 month.
TASTING NOTES: brilliant pale straw color. Notes of white fruit and ripe peaches with scents of the Mediterranean, from broom to aromatic herbs, full taste in the mouth and fresh. Good acidity and mineral notes.
PAIRINGS: A perfect match with any kind of seafood. From delicate to structured. From simple till complicated.