On the nose,it has floral and fruit notes of carozo, such as peach.
In the mouth is lively, fresh and with the presence of fruit that ratifies the olfactory sensations. Of excellent acidity, its reach islong and remains pleasantly in the mouth.
Hand pick up in bines during the month of March
After harvest, the clusters are pressed whole to improve the drainage of the must and avoid the extraction of polyphenols. A peculiar pre fermentative maceration is carried out, from 2 to 4 hours.
It is nice as an appetizer or to acompany Brie cheeses.