Crianza on lees in concrete tanks during 6 months.
Cold pedicle maceration, followed by light pressing, thus obtaining the yolk must, which we will drain statically cold in stainless steel tank. Going after fermentation in concrete eggs.
Culminating this process with an aging process on its lees for 5 months to later rest in the bottle.
Pale yellow color with slight iridescence greenish.
High aromatic intensity and great complexity.
Aromatic balance with floral notes, fruits white bone and pip, with a subtle citrus background and herbaceous.
Unctuous, with great volume on the palate. Very acidity well balanced and balanced with the sweetness of the characteristic tannin of the variety. 8-10 ° C.
Pair with patés, all kinds of cheeses, nuts, in addition to fish and shellfish, ideal for appetizers.