It
is harvested soon and pressed with pneumatic presses. The
temperature of fermentation is 16º C and the clarification
of musts is made by static method.
Tasting
Notes:
Pale
yellow colour, greenish glints, clean and brilliant. Dry and
fine with intense fruity aromas and structured body where
acidity and alcohol are balanced and the nose is persistent
and long.
To
Serve:
Servir
aTo be served at 8-10ºC, it complements white meats and
desserts.
