Vinification Techniques: Skin contact method is applied for 6 – 8 hours, in low temperature. After careful pressing and the beginning of the fermentation, the must is put in oak barrels in order to complete the fermentation. The wine matures for 12 months in the barrels and the rests for 12 more months in the bottle to complete the aging.
Characteristics: Bright, golden color. Lifted nutty aromas, honey, and honey wax, as well as floral, chamomile notes. Dry on the palate with elevated acidity and stony minerality. A similar flavor profile to the nose, paired with ripe fruit, next to vanilla and oak aromas, indicating barrel treatment. Long and complex aftertaste.
Serving Suggestions: A great pairing for oily fish or grilled white meat served with creamy sauces. Best served at 10-12 °C.