Clamor Raimat Blanco White wine

After pressing, must passes through a heat exchanger cooling until a temperature of less than 10ºc to perform a static clarification and at the same time retain the primary aromas. The clean must is racked to a cooling system stainless steel tank to perform a controlled fermentation at 14 ° C for 2 to 3 weeks. Once the alcoholic fermentation, we turn to decant wines, always with carbonic gas in the tanks to prevent its oxidation.

Pale yellow colour with green reflections. On the nose: peach, floral notes and aromas of ripe melon. Mouth: fruit intense, bright, tropical, peach, Nectarine, and citrus flavors. The flavors are persistent and the wine finishes with a long citric taste bright and clean.

Combines well with Italian pasta and rice, white fish, oily fish, fish oven, vegetables, soups and creams.