Granbazán Ambar

DESIGNATION OF ORIGIN: Rías Baixas.

VARIETY: Albariño.

FERMENTATION: Between 15-17ºC.

PRODUCTION: 140,000 bottles of 0.75L.

PREPARATION: Destemming and cold maceration for 6 to 8 hours. Controlled fermentation in stainless steel tanks. Fine lees work. Bottled 8 months after the end of fermentation.

SERVING TEMPERATURE: 10-12ºC.

PAIRING: Thai food, pasta with creamy sauces (Carbonara), grilled blue fish and European cheeses with a resistant aftertaste, such as Cruiller, Edam or Touza Vella.

TASTING NOTES:

• View: Its bright reflections captivate the eye on a pale yellow background.
• Nose: Of high aromatic intensity, on the nose tropical notes such as lychee, passion fruit and guava predominate, framed by the characteristic citric and floral profile of the variety.
• Mouth: In the mouth it is an explosion of flavors where acidity and salinity are the protagonists. Unique is its unctuousness and persistent finish.