Grapes: Chardonnay, Sauvignon Blanc, Viognier
Alcoholcontent: 14% Vol.
Acidcontent: 5,7 g/l
Residual sugar: 6,0 g/l
Yellow color with green hues, clean and bright. Aromas of white, tropical fruit and herbs. Intense in mouth, smooth and unctuous. Maceration of the grape skins in a pneumatic press for aroma production.
Fish, white meat and tapas.
From Chardonnay, Sauvignon Blanc, Viognier grape varieties. Fermentation at temperatures below 15ºC and subsequent maturation on the lees for three months.