Production area: From our vineyards in Negrisia
Estate soil geocomposition: Medium light clayey soil structure contained in a shale and stone skeleton.
Training technique: Espalier and Guyot 2800 plants per hectare
Harvest / Vendemmia period: First decade of september
Vinification method: After pressing, carefully selected yeasts are added to the must (grape juice) in order to optimize the temperature controlled fermentation at 18°C.
Organoleptic features: Very complex, full bodied, elegant, intense, persistent. Glowey straw yellow colour. Constant tropical fruit hints and aromatic notes. Superb acidic balance. Long lasting tropical fruits and apricot aftertaste.
Alcohol content: 12% vol.
Gastronomic combination: Grilled and barbecued white meats, all fish dishes, asparagus, seasoned mature cheese. Also combines well with any dish that is rich in flavors and spice.
Serving temperature: 10° C.
Bottle: 0,75 lt. 0.75 l / 750 ml. Supplied in cartons of 6 or 12 bottles.