Wine cellar: Dario Coos
Food Pairing: Fish, sea food, smoked trout and cured ham.
Serving Temperature: 12/14° C.
Organoleptic characteristic: Straw yellow color with light greenish reflections. Intense and varietal nose with tropical fruits, peach and almond paste notes. Sapid, elegant, harmonic palate complex and mineral.
Productive cycle: Carefully selected grapes. Fermentation at controlled temperature und refining in stainless steel tanks. The wine then remains in direct contact with its lees for at least 4 months.
32 in stock