Organoleptic characteristics
Color: straw yellow.
Smell: delicate, with hints of vanilla and pineapple.
Chemical and physical characteristics:
Acidity: 6 (g/l tartaric acid).
Serving temperature: 8/10°C. Serve in glasses for wine.
Food pairing: for its freshness and drinkability it can be paired with all dishes of fish or white meat.
