From the Winemaker:
A jewel of our vineyard, it brings out its elegance through the terroir’s adversity. White vinification in a stainless-steel tank, fermentation at a controlled temperature of 60.8- 64.4 °F / 16-18°C and maturation for six months on the fine lees with periodic stirring. Medium yellow color with greenish tones, aromas from yellow-fleshed peaches and citrus fruits, and especially, lemon and grapefruit. High acidity, distinctive minerality and an almost full body with a long finish.
Optimal serving temperatures: 46.40 – 50 degrees F / 8-10 °C. Cellaring: 3-4 years
Reviews
There are no reviews yet.