Parus Reserva Branco

Fermentation in stainless steel vats with temperatures between 15º and 16º C. About 20% of the blend is fermented in barrels. Aging on fine lees for 9 months.

Winemaker’s notes: Beautiful straw-yellow color. The nose is enveloping and presents several layers, with some varietal aromas of citrus, grapefruit, white fruit and melon. More subtle are the buttery and waxy notes, the result of partial fermentation in barrels. In the mouth it is more fullbodied, persistent and unctuous, its acidity gives it great balance.