El Caprichio Winery, Uruguay
 
Winemaking
The grapes are harvested by hand and collected in 18 kg drawers at the end of January. Then a selection of bunches is made, destemmed and incubated to tank and subsequent cold maceration at 5 - 8oC for 24 hours. The juice is separated and clarified.
 
Fermentation at a controlled temperature at 15oC for 15 days.
 
Oak-free aging
Alcohol 12% alc. Vol
Total acidity 4.3 g/lt.
Residual Sugar 2 g/lt.
 
Tasting Notes
Bright and clear pale yellow colour with greenish reflections.
 
Elegant fruity and floral aroma with fresh notes of apricots and passion fruit.
 
In the mouth you can see its marked acidity, good body and long finish.
 
Fresh and gastronomic wine that accompanies very well fatty fish and seafood, as well as Mexican food or pastas with soft and creamy sauces.