Preparation: Type of fermentation: In barrels (100%) and subsequent partial malolactic fermentation (50%). Fermentation time: 2-3 weeks. Fermentation temperature: 16oC Aging: Ages for 4-6 months in 300 litre barrels, with 60% new oak. It is then aged for 10 months on lees in storage. • Intense gold yellow colour, clean, bright. Intense aromas of dairy and very ripe fruits (peach of vine, melon, coconut... ) and certain spices (canela, truffle). Balanced palate, broad, complex and varied perfumes, with evolution towards a long after-taste - Ideal to accompany caviar, baked fish, lobster, poultry in sauces with milk and butter and cheese soufflé.
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