Hand harvested bunch by bunch, fermented with its wild yeasts, aged and matured in tank for five months on its fine lees.
Bright lemon colour with a fragrant nose of white flowers, candied pear, lemon cream and a complex mineral depth that highlights the single character of the godello variety. Appealing palate with crisp acidity, creamy texture and long finish.
It is perfect to pair with salads, fish, shellfish, seafood, pasta and paella. Suggested serving temperature at 10 – 11°C.