Winemaking: Low pressure, long press cycles on pneumatic press with whole-cluster (grapes). Clarification and alcoholic fermentation using indigenous yeasts under control temperature conditions (16-19°C ). Maturation on stainless steel tanks for 6 months on its lees.
Colour: Light green with green hues.
Taste: Medium+ intensity aromas of white fruits (quince, apple) where accompanied with aromas of white flowers. Elegante and finesse in the mouth with refreshing acidity and fruity aftertaste.
Aging potential: 2-3 years.
Ideal food combination: Oysters, Asian cuisine, salads and dishes with white exotic sauces. Best served 12-14°C.