DENOMINATION OF ORIGIN: Catalunya
ALCOHOL CONTENT: 12.5% vol
VINIFICATION: The grapes are harvested in the early morning and pressed immediately. The cloudy must is then kept on the lees and cooled to approximately 10ºC for three days to prevent fermentation. It is then fltered thoroughly and fermented at a temperature of approximately 19ºC with repeated regular stirring so that it remains cloudy with some of its fermented yeast for a further two months to allow gradual enriching and broadness on the palate.
TASTING NOTE: Golden-white with greenish hues. Very crisp and refreshing. Aromas of tropical fruits on the nose, pineapple and mango together with zesty notes and perhaps a little grapefruit. smooth and creamy in the mouth. Memories of fruits such as peach.
PAIRING SUGGESTIONS Japanese food, risottos, salted fsh, foie de canard and goat’s cheese.
SERVING TEMPERATURE 7-10ºC