Puntet

Production.
The soil is calcareous-clayish and silt with south-east exposure. Yield pro hectare: 9 t. Manual harvest.

Winemaking process.
It is performed a cold maceration for 12 hours at 10 ° C. After the pressing, the must obtained begins the alcoholic fermentation at a temperature of about 16 ° C, to preserve the freshness and olfactory fragrance. The process duration is about 30 days.

Refinement.
Refined in stainless steel tanks, on fine lees, for 6 months, with weekly “batonnage”.

Colour.
Straw yellow with greenish hues.

Scent/Nose.
Fresh with notes of white fruits, flowers.

Taste.
Balanced, fruity with sensations of peach, apple and citrus.

Matching.
Fish, vegetables, appetizers.

Serving temperature.
10°-12° C.