The grapes are processed immediately upon arriving at the cellar, where they
undergo a short 4–6-hour cold maceration at 10º–12ºC (50º–54ºF). The grapes
are pressed and separated into first- and second-run juice, reserving the option of
later blending. The must is decanted in stainless steel tanks at low temperatures
(11°C / 52ºF) for 24 to 48 hours. The clean must is racked off and inoculated with
selected yeast. The 20-day fermentation process takes place in stainless steel
tanks with controlled temperatures below 14°C (57ºF) to develop and preserve the
citrus aromas and fruit intensity of the variety plus it fruit intensity.
Light greenish-yellow in color, with herbal and fruity aromas such as tomato leaf,
grapefruit, pineapple, and mango. This refreshing wine features balanced acidity
that enhances the fruity mouthfeel and lends a long, pleasing finish.
World Food Wine: Good with, seafood, ethnic dishes, pastas, curries, salsas, spicy sausages, vegetables dishes, luncheon salads, olive oil-based dishes, tomato sauces, and goat cheese.
Alcohol (%) : 13.3
Total acidity (g/L) : 6.1
pH : 3.1
Residual sugar (g/L) : 4.0
Best served at: 10º–12°C (50º–54ºF).
The grapes are harvested in March at 21–23° brix and picked at night to protect
their natural characteristics and avoid oxidation of aromas. Yields are 12 to 15
tons per hectare.
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