Winemaking: Fermentation in small French oak barrels and stay with the wine lees for a period of 5 to 6 months. Light gluing and filtering before bottling.
After bottling: It remains in the cellar of the estate (conditions of controlled temperature and humidity) for three months before going on the market.
Bright yellow color with light green highlights. Intense and complex aroma of yellow fruits, citrus, wax, and noble notes of tobacco and vanilla. Cool, fresh taste good acidity and volume. Great aftertaste and duration.
Ideally paired with seafood, grilled fish, and pork meat. It is best served at 10-12°C.
