Description
TECHNICAL DATA
Alcohol 12.5%
Residual sugar 6.1 g/l
Total acidity 7.9 g/l
pH 2.96
APPEARANCE
Pale straw color.
NOSE
Slightly floral on the nose, with notes of quince and peaches. Flinty and mineral notes complement the bouquet.
PALATE
Complex on the palate, it seeks a balance between acidity and sweetness. Residual sugar is necessary to balance the acidic sensation, imparting an ideal balance to the wine.
AGEING
The final wine was left on the fine lees for 2 months.
PAIRING
Fatty meats like fish or beef, accompanied by naturally sweet vegetables such as red onion, red bell peppers, carrots, or squash.
Truffle sauces also pair well with this wine.
Sushi is an excellent match for this wine.
RATINGS


