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The grapes are harvested in the early morning and transported to the cellar, where the must is separated and clarified by the traditional open spout process. Fermentation takes place over 21 days, always at low temperatures (12ºC to 14ºC) in order to privilege the aromatic expression of the wines. The entire process until bottling is exempt from the application of any product of animal origin.
Open citrus coloured wine, plum and apricot on the nose with some minerality. Fresh mouth and balanced acidity.
Store and Serve Advices:
Should be served at 10ºC. Keep the bottles laid down when it’s possible and in a room with controlled temperature.
Pasta, salads and comfort food.
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