Harvest and bunch selection: A dry year with mild temperatures, with rains at the end of August, a fact that favors the development of primary aromas and phenolic maturity.
Elaboration and Fermentation: Temperature control so that the yeast works without stress, generating a wide aromatic palette. Working with carbon dioxide and nitrogen avoids contact with oxygen, and achieves greater longevity. Fermentation is slow and cold in stainless steel tanks.
Tasting notes: Greenish yellow wine, medium intensity, clean, bright and with the presence of tears. Intense on the nose with aromas of jasmine, white fruit, anise, citrus and notes of bay leaf, fennel and dry grass. In the mouth it is fresh, with presence of acidity and long, in perfect alcoholic balance. In retronasal, citrus and floral appear again.
Food Pairing: Combine with steamed vegetables, salads, cheeses and white meats.
Service temperature: 11ºC y 13ºC