Vintage: Manual
Prefermentative maceration: Three days in stainless steel tanks at low temperatures
Fermentation temperature: 14-16 ºC
Malolactic fermentation: No
Yield: 7 Ton/há

Alcohol: 13,4 % vol.
Total Acidity: 3,64 g/L (H2SO4)
Residual Sugar: 1,59 g/L
Ph: 3,26

Color: Pale yellow with green tones.
Nose: Fresh on the nose with citrus notes and orange blossoms.
Palate: Vibrant, broad acidity, with good weight in the mouth.

Ideal for fresh shellfish and light fish, fresh salads, fresh and/or acid cheeses (Goat Cheese) and even Serrano Ham. Serve between 10-12°C.

Up to 5 years in a fresh, ventilated and dry place.
T° Not less than 10 ºC I 50 ºF, not more than 18 ºC I 64 ºF.
MUST NOT BE EXPOSED TO ABRUPT CHANGE OF Tº AND STRONG LIGHT.