At the end of alcoholic fermentation, the coarse lees are removed in order to keep the best lees containing mostly yeasts that have contributed to the fermentation. During the following 120 days, the wine is kept in oak casks and undergoes a weekly lees stirring operation (milling using small sticks). This improves the texture and aroma of the wine through autolysis of yeast cells.
Color : bright straw yellow.
Nose : a refined fragrance blend of fruity grapes and roasting timber.
Mouth : dry, soft and warm on the palate, with good persistence.
Alcohol level : 13.5%
Winemaking : The aging lasts 6 months in barrels.
Food pairing : Aperitif, seafood, shellfish, fish
Aging potential : < 5 Years
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