The must is extracted by gentle pressing, and a cold racking is carried out that helps to stabilize and clean the must before carrying out the alcoholic fermentation in the barrel, where it remains in contact with its lees for 8 months.
Color: bright yellow with golden touches. Aroma: citrus notes, grapefruit combined with creamy notes and hints of bakery. Flavor: intense, expressive with a great balance between fruit, acidity and wood. Round, full of flavor and long persistence.
Arroces, Carnes blancas, Pescados azules
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