DESCRIPTION
Saignée is carried out at low temperatures, in contact with dry ice. Maceration lasts 3-4 hours and traditional saignée in employed. During alcoholic fermentation of the clean juice, the termperature is varied so as to draw out the primary aromas of the grape.
TASTING NOTES
Pale salmon in colour, this wine is clean, bright and shows tear density. It is of medium aromatic intensity, with the presence of citrus fruits, orange peel, white flowers and aromatic herbs. Fresh and light in mouth, it has balanced acidity. The finish is reminiscent of citric fruits.
FOOD PAIRING
Pairs especially well with cold meats and soft cheeses, white meats like chicken, stewed rabbit, and blue fish. Serve between 16ºC and 18ºC.
