Description
Monroy white
A young white wine is matured on the lees.
After a despalillado and squeezed a quick maceration is done in cold, followed by bleeding to separate the yolk must. Long alcoholic fermentation in small concrete tanks at very low temperatures (12-14 ° C). After fermentation the wine matures 80 days upon its fine lees.
Goes well with fresh cheeses, white fish, seafood, sushi and rice sailors.
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