Technical information
Alcohol in vol. %
13,0%
Total acidity ‰ :
4,5‰
Harvest
The grapes were hand picked and de-stemmed on September 5th 2019.
Vinification | Aging
The must was then left on the skins for 18 hours at a temperature of 10°-12° C in tanks especially designed to protect it from oxygen by using recycled carbon dioxide from the first fermentation, in order to avoid using high levels of antioxidants. Subsequently, the must fermented and aged on the lees for 6 months in stainless steel vats.
Bottling
The wine was then bottled during full moon in March 2020.
Emotional information
Color
Bright and intense golden.
Nose
Aromas of rose, peach, lychee and melon, cedar peel, ginger and light vanilla notes. An elegant, delicate and pleasant bouquet, not too intense, with the right balanc.
Palate
Fresh, lively flavor, aromatic and persistent, well-balanced. The palate is consistent with the nose in the floral and fruity returns.
To be paired with
Excellent with spicy cuisine (for example: with Thai curry), with seasoned or blue cheeses and also with chocolate. Try it in combination with a dish of orange and ginger mussels.
Serving temperature
12/13°C
Aging potential
over 10 years
