Fermentation: Selected yeasts, highest fermentation temperature at 18 °C, for 30 days.
Ageing: 20% 12 months in new French oak, 80% in stainless steel tank, on lees
Alcohol:12.7 % vol.
Acidity / pH: 5,5 / 3,47
Better Drink at 15-17 ºC.
Intense yellow color and golden sparkles, on the nose it is complex, reminiscent of white flowers and citrus, with soft notes of anise, honey and vanilla. In the mouth, it is long and sweet, with subtle syrupy and citric notes, very well balanced by acidity.
Ideal as a dessert wine, to accompany cheese boards and Mendoza sweets.