Fermentation in stainless steel tanks at 17º C. Aged for 12 months in stainless steel tanks.
Intense straw yellow. High aromatic intensity, with notes of very ripe pear, apple and white peach fruit, reminiscences of aging on very clean lees (yeast, bakery and vanilla). Wide entry in the mouth, fatty and with volume, with a good mid palate, long and fruity aftertaste, lactic and bakery notes.
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