Delicate bouquet with hints of white flowers and fresh fruits, these follows through on the crisp and refreshing palate./
Vinification
The must is left on the skins for around 12 hours in a controlled temperature to give the wine its characteristic light pink colour. After a soft pressing of the grapes the must is then left to ferment at 16º C - 18ºC. The wine has no oak treatment.
Recommendation
Ideal as an aperitif, matches well with hors d'oeuvres and fish dishes, in particular lobster and crab meat. It's also an excellent accompaniment to soups and white meats.