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Bio / Ecological
Bio / Ecological
Selected vineyards over twenty years old. Pre-fermentation maceration and fermentation that begins in cement tanks and finishes in new acacia barrels. It will remain in the barrels for a few months, aging with fine lees to achieve more volume and richness in the mouth.
It is yellow with greenish hues.
Aromas of white fruits such as pear, apple, and white peach, toasted nuts, aniseed and fennel, aromatic herbs like rosemary and thyme that blend with citrus perfumes.
In the mouth, it is unctuous and fatty due to the work with its lees. Floral aromas such as acacia and fruity aromas like pear, apple, pineapple, and citrus stand out. Good acidity, bringing back the toasted nuts and aromatic herbs.
It pairs well with rice and pasta. Risottos, mushroom ravioli, pesto spaghetti, baked or pan-fried fish, cod, and white meats.
Selected vineyards over twenty years old. Pre-fermentation maceration and fermentation that begins in cement tanks and finishes in new acacia barrels. It will remain in the barrels for a few months, aging with fine lees to achieve more volume and richness in the mouth.
It is yellow with greenish hues.
Aromas of white fruits such as pear, apple, and white peach, toasted nuts, aniseed and fennel, aromatic herbs like rosemary and thyme that blend with citrus perfumes.
In the mouth, it is unctuous and fatty due to the work with its lees. Floral aromas such as acacia and fruity aromas like pear, apple, pineapple, and citrus stand out. Good acidity, bringing back the toasted nuts and aromatic herbs.
It pairs well with rice and pasta. Risottos, mushroom ravioli, pesto spaghetti, baked or pan-fried fish, cod, and white meats.
