It is harvested
very soon and pressed in a pneumatic press. Cold maceration
with skins and then it ferments at 14º C. Clarification
of musts is carried out in a static way.
Tasting
notes:
Pale
colour with tenuous green reflections, very clean and brilliant,
with fruity aromas and a natural pinprick sensation. It has
harmony of elements and silky contact in mouth.
To
serve:
SeTo
be served at 7-8 º C, it is ideal for any kind of fish
or seafood and mild cheeses.
