Fermentation: Selected yeasts, highest fermentation temperature 17 °C, for 25 days.
Ageing: Malolactic fermentation, 40% in French oak.
Alcohol:13.5 % vol.
Acidity / pH: 5.85 / 3.35
Better Drink at 12ºC.
Color: Yellow with light green hues.
Nose: Ripe tropical fruit aromas with prevailing pineapple, banana and white peach notes.
Palate: Intense with white fruits notes, great acidity, and vanilla and mineral notes. Great volume and long finish on the palate. Ideal to pair with roasted fish, seafood sauces, stuffed pasta, and white and game meat.