Sight: Soft yellow with golden hues.
Nose: Floral aroma with hints of honey and anis.
Mouth: Fresh with a nice acidity, finishes sweet.
Alcoholic fermentation: Between 14°C and 16°C.
Total acidity: 6.65 g/l
Volatile acidity: 0.26 g/l
Reducing sugar: 3.69 g/l
Extract: 27.14 g/l
Free sulfur dioxide: 26 mg/l
Total sulfur dioxide: 125 mg/l
Service temperature: 45°F
Pairings: Ideal to accompany entries, seafood, Thai food, Chinese food and appetizers.
Name: Minuzzi, Ricardo
Studies abroad: ricardo-minuzzi@cargo
Name: Minuzzi, Rodolfo
Studies abroad: rodolfox-minuzzi@cargo