Description

After fermentation, the wine maintained its ageing in stainless steel, until the moment of bottling. During part of the internship process, in the first three months, a weekly bâtonnage was performed,
giving the wine more structure and complexity.Bottling took place 10 months after the harvest.
The wine should be served chilled, at a temperature between 10 12ºC. A fantastic wine for taste on its own, yet its versatility. It allows you to accompany various dishes, from meats salads, spicy foods, such as indian cheeses, strong cheeses and beautiful sushi.