FERMENTATION:

Starts with active dry yeast (Cerevisiae). Fermentation managed by a reductive method with minimal aeration, protecting the wine from oxidation. Temperature: 14-16 degrees Celsius (57-61 Fahrenheit)

AGING:

Wine conserved on its lees in stainless steel vats for 2-3 months before bottling.

APPEARANCE:BRIGHT, PALE YELLOW WITH GREEN HIGHLIGHTS.

NOSE:INTENSE NOSE OF LEMON, GOOSEBERRY AND ASPARAGUS.

IN MOUTH:ELEGANT AND WELL-DEFINED WITH FINE ACIDITY.

PAIRING RECOMMENDATION:RAW SHELLFISH WITH GREEN SAUCE.

kutral-cs
kutral-cs