Kieninger White 2019

Elaboration:

Cold skin maceration for 24 hours, fermentation at 15º for 3 weeks.

Without aging

Tasting notes:

Sight: Pale straw color

Nose: Great aroma of roses, linden, herbaceous and citrus tones.

Palate: fruity, dry, with citrus notes and a pleasant finish. Volume and persistence.

Serving temperature:

Between  8 -10 ° C

Food pairing:

In the case of fish and shellfish, you can combine it with those of a white and meaty cut, such as grilled monkfish with a good splash of extra virgin olive oil, or grilled shellfish such as crawfish or lobsters.

 In the case of an ajoblanco with a slight greasy texture, it tests these aromatic and acid wines. And with the ceviches of Peruvian cuisine and together with the less intense representatives of the similar Japanese cuisine, they make a very pleasant marriage for their ability to clean the mouth.