Harvest: manually to 50 litters’ boxes (aprox. 20kg)
Vinification: Destemming, skin maceration, followed by gentle pressing. Natural decanting at 10ºC. Fermentation with strict temperature control. Ageing on fine lees until blend formation. Light filtration and cold stabilization prior to bottling.
Colour: straw green
Aroma: fresh and delicate with notes of tropical fruits and pineapple, in a mineral background.
Flavor: soft texture, balanced acidity. Unctuous, with delicate and long final. Fresh, complex and harmonious fruit.
Serving: Ideal as appetizer or with grilled, baked fish. Best enjoyed at a temperature between 10-12ºC.