PALE CREAM WINE CARTOJAL.
WINE MAKING PROCESS
The grapes are picked at an optimum ripeness (red. sugar 268 g/l). Destemmed and maceration to extract the aromas then pneumatic pressing. Controlled fermentation at 15º C which is stopped by addition of rectified wine alcohol to 15% vol. and leaving 100 g. of residual sugar.
Pale yellow with brilliant greenish highlights. On the nose: fresh with hints of honey and citrus fruits. In the mouth: a taste of fresh grape with a good balance between sweetness and acidity.
6º – 8º C.