Description
Vinification: Destemming of the grapes. The bago enters the pneumatic press, exiting the wort to a tub where it rests 24 hours at a temperature between 18º-20ºC. Fermentation at a controlled temperature.
Citrus color. Intense aroma, with notes of minerality and fruits of the white flesh. Mouth: In the mouth is a wine with great volume and structure, all very well balanced with the acidity.
Serve with: Mediterranean cuisine dishes of fish and seafood, and as an appetizer.
