The must fermented temperature controlled stainless steel tanks and is raised in the same deposits, for 4 months in contact with Lees.
Straw-yellow, greenish reflections. The nose is intense, complex, fruity aromas, apricot, floral aromas, white flowers, acacia flower, notes salinas. In mouth it is fresh, creamy, structured, citrus notes.
Clams sautéed, snacks, cockles, grilled squid, grilled Prawns, Octopus, sushi\/sashimi fish