The development begins with a maceration skin in cold during 6-8 hours extracting subsequently the must with a pressed soft. After a static racking of the wort to
low temperature fermentation is carried out a slow to 13 ° C (26 days).
Appearance: clean, bright, straw-yellow with shades color gold. Nose: intense, complex and elegant, highlighted tropical tones (pineapple) and floral (Roses). Palate: soft and refreshing, intense mouth entry stands out by its aromatic complexity and freshness, leaving a long, elegant finish.
Seafood and white, cooked or grilled fish. Salads. Smoked. Meat white. Fresh cheeses.