Grapes destemmed, gently crushed and cooled to 10 o C. Cold maceration, at the same temperature for about 6 h, then pressing in vacuum frame. Fermentation at a controlled temperature of 16 o C.
Tasting-Notes
Good volume, alive and well integrated acidity, giving it freshness, white fruit notes, citrus and mineral slight, with a long, balanced finish
Genießen
Fish, São Jorge cheese, oysters and seafood risotto