Manual harvest 10 days before the official harvest to achieve more aromas and greater natural acidity. Cold maceration for 15 hours to extract maximum primary aromas. Fermentation in stainless steel tanks at a controlled temperature of 15oC. Very clean, bright and very attractive tonality. On the nose we notice high aromatic intensity. Fragrant wine, dominated by the aromas of red fruit (strawberries, raspberries, blackberries), which leads us to a very sweet nose. In the mouth it has a perfect balance, a very fresh attack with a fruity and persistent finish that leaves us memories of red fruits. Blue fish, oriental rice (Biryani, Yangzhou, Hokkien), curs, white meats, soft cheeses.