Notes of grapefruit, boxwood and guava mix with floral and even some pyrazine notes. On palate there is a remarkable and refreshing acidity, typical of a cool climate sector like Las Dichas
Vinification
Machine harvested, destemmed and a short maceration in the pneumatic press. Afterwards only the free-run juice (approx 60% of the yield) was drained. The must was cleaned by static decanting before racking to the fermentation tanks, where they were inoculated with selected yeasts and fermented at temperatures between 14º and 18ºC. After fermentation the young wine was left for a few weeks on its lees without stirring before blending.
Recommendation
Ideally between 6 and 8ºC, with dishes such as ceviche, oysters or grilled fish. grilled fish. Herbs such as lemongrass, coriander or basil. basil. Green olives, chutney and all kinds of goat cheeses. Ideal with spaghetti al limone or seafood risotto.