|Dimensions||10 × 10 × 30 cm|
HARVEST: Manual and mechanical. Macabeo: 1st week of September. Xarel·lo: 2nd and 3rd weeks of September. Parellada: 1st week of October.
FERMENTATION: 1st fermentation in stainless steel tanks at a controlled temperature of 14-16oC. 2nd fermentation in bottle by the Traditional Method.
AGEING: Ageing average period of 24 months on their lees. BOTTLE TYPE: Eco 750ml.
IN APPEARANCE: Pale yellow with greenish reflections
ON THE NOSE: Fresh and very fruity traditional aroma of green apple, pear and pineapple. Mature with notes of almond.
ON THE PALATE: Ample and polished on the palate, very dry. Aftertaste with the bouquet of ageing, persistent und unique in its class.
Recommended for drinking on its own at any time, as an aperitif and wit all kinds of food. Serve at 5-6oC.
ALCOHOL CONTENT: 11,5 % Vol. RESIDUAL SUGAR: 1,2 g/L TOTAL ACIDITY (H2SO4): 3,90 g/L pH: 3,00
Comanda in Brasov gratuit #din 1 Decembrie 2021 Dismiss