After a brief cold maceration of the grapes, the tear must ferment for 15 days to preserve the varietal expression.
It remains for 24 months in new French and American oak barrels in contact with its fine lees, performing periodical batonnage during the first months.
Bottle refining for a minimum of 6 months.
Pale and bright yellow color. Fresh aromas of apple and pineapple, with light touches of white flowers. In the mouth, it is fresh, very fruity with a great balance between acidity and fruit, and long and pleasant persistence.
Accompanies fish, shellfish, smoked and all kinds of fresh cheeses with a medium cure.
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