It aged for eight months on the lees in the same barrels where it fermented.
Gold color. Mineral aroma and dry mouth, medium body, well integrated and noticeable wood.
Storage and serving advice:
Storage Lying at a temperature of 15°C. Serving at a temperature of 10-12°C.
Pairing with food:
Excellent combination with cod dishes or fish dishes in the oven. Also for white meat dishes.