Grapes: 70% Sauvignon Blanc – 30% Chardonnay;
Total Alcoholic Strength: 13,5%
Acidity: 5,5 g/l
Vinification: Harvest in two stages, first for Chardonnay in late August / early September, whose must is kept cold waiting for the maturation of Sauvignon Blanc, which is harvested 10/15 days later. After assembly, the must ferments for 15 days in steel tanks at a controlled temperature of 15 ° C.
Period of consumption: 3 years since the harvest.
Food pairing: all kinds of fish and white sauces.
Temperature: 8- 10C°