Diamante semi-sweet White
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.
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.
Appetisers, canapes, fish, seafood, pasta and rice dishes, desserts.