Origin of the Grape:
Guarilihue, Itata Valley – Chile
Maceration in press. Fermentation through co-inoculation with non-saccharomyces yeasts and Saccharomyces yeasts. Maintained in Italian Cocciopesto amphoras for 9 months with movement of lees. No malolactic fermentation.
13.5 ° GL
Color: Pale pink. Nose: Ripe tropical fruits with soft citrus notes and hints of rock mineral aromas. Mouth: Great volume, silky and smooth. Balanced and mineral acidity, with a pleasant persistence and finish.
Pairing: Fatty fish, medium intensity cheeses, pasta, a variety of hams and salads with white sauces.
Serving temperature: 8-10 ° C