Winemaking
The grapes are harvested and selected by hand between the last week of
August and the first week of September. After de-stemming, the freshly
mix of grape and juice stops in the press for a few hours (6 to 8) (this is
our system of skin maceration) to gently extract the aromas. Followed by
soft pressing, static decanting of the must for 48 hours at 10ºC and then
alcoholic fermentation at 16ºC for 10-12 days. Only after further ageing
on the lees for another 4 months, the wine is ready to be bottled.
Organoleptic characteristics
Straw yellow colour with delicate silvery reflections. This wine expresses
elegant aromatic notes of white flowers (acacia, jasmine and chamomile),
white fruit (peach, melon) surrounded by flowers and Mediterranean
spices (sage, thyme, and broom). On the palate, it expresses the salinity
of the sea breeze, the freshness and the
minerality of the territory.
Pairings
Accompanies dishes based on raw fish, first courses with fish, grilled as
well as baked fish, accompanies well some slightly aged cheeses.
13 %
6-8°C
