VINIFICATION: 24-hour film maceration for the extraction of primary aromas. Fermentation at 14C in 300 L French oak barrels, with native yeast, seeking respect and typicity of the raw material.
AGING: 7 months in French oak barrels of a wine.
Striking pale straw yellow. With clean aromas of white flower on the nose, fresh grass and stone and tree fruits (pear, golden apple). The palate is fresh, complex, with balanced acidity and easy passage.
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