Origin of the Grape:
LOLOL -VALLEY OF COLCHAGUA
Fermentation in stainless steel through co-inoculation with non-saccharomyces yeasts and Saccharomyces yeasts at 1005 was transferred to cocciopesto and kept for 7 months.
Kept in amphoras of Cocciopesto for 9 months with movement of lees.
No malolactic fermentation.
Total Acidity: 3.88
Reducing materials: 1.59
Color: Golden Yellow
Nose: Fresh, fruity, tropical fruits. Lactic notes, milk caramels and notes of ripe banana can be appreciated.
Mouth: dried fruits, vanilla are perceived. It is unctuous, elegant, round and with a good balance of acidity and a persistent finish.
pasta, cheeses, fish.
8-10 ° C