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Diamante semi-sweet White
Winemaking process
After the grapes arrive in stainless steel hoppers, the bunches are de-stemmed and the grapes lightly pressed. The skin remains in contact with the pulp and must during maceration: some 14 hours spent in stainless steel tanks at a controlled temperature of 10 ºC. Next, the must ferments at an average temperature of 16 oC. This process is then halted naturally using cold systems, allowing us to obtain a semi-sweet wine with no added sugar.
Tasting Notes
Pale yellow colour with golden hues, it has a delicate bouquet with hints of fresh flowers and tones of ripe fruit. Velvety and smooth on the palate.
Pairing
Appetisers, canapes, fish, seafood, pasta and rice dishes, desserts.
Pale yellow colour with golden hues
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Tones of ripe fruit
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Velvety and smooth
- Contains sulfites
- Awards:
- Number 1 among the sales of Rioja white wines sold in Spain
