Vinification: The harvest is carried out with careful selection of the grapes, which are placed in the crusher-stemmer. After pressing, vinification begins, using a process known as cryomaceration: the grapes are held in temperature-controlled vats at 4-6°C. The Chardonnay causes the fermentation and the wine is aged in tonneau for eight months.
Organoleptic Characteristic: With a straw yellow colour, it has a fine aroma with strong aromatic notes of yellow fruits and it has a soft, aromatic and persistent aftertaste.
Pairings: Excellent as an aperitif, it goes well with delicate appetisers and vegetable and fish-based first courses.