Intense greenish color. The mouth surprises by the persistent acidity balanced by the exotic, predominant fruit, mango and pineapple. The finish of the mouth is dry with a refreshing touch.
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After slight crushing the grapes were subjected to induced thermal shock, followed by passage through a light press. The wort was transferred to stainless steel tanks with temperature control at 16ºC. Each one grape variety was vinified separately. The wine steeped over the fine lees for seven months with regular bâtonnage. Before bottling the wine was stabilized in the cold and filtered.
Intense greenish color. The mouth surprises by the persistent acidity balanced by the exotic, predominant fruit, mango, and pineapple. The finish of the mouth is dry with a refreshing touch.
Store and Serve Advice:
Store at a temperature of 18 °C. Serve at a temperature between 10ºC and 12ºC.
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