Elegant citrus aromas. Concentrated and elegant, combining flavors dried fruit and woody notes. Nice balance between matter and acidity, long and persistent finish.
Serve with lightly-sauced or roasted poultry or even mild pan-Asian dishes such as Pad Thai.
The grapes were pressed immediately with a Bucher pneumatic press and no skin contact. The must was fermented between 19-23ºC in temperature controlled stainless steel followed by six months on the lees, during which malolactic fermentation took place. The vinification and maturation of the wine took place in tank, taking around 15 months in total. After gentle filtration the wine was bottled.
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