Fermented in large, 10 to 15-year-old barrels with wild yeast. Undergoes complete malolactic fermentation. Aged on its lees for 24 months in oak and 6 months in bottle. The „Saulėtas“ is not filtered or fined and no SO2 is added. Color: straw yellow with gold tints. Scent: notes of aromatic herbs, ripe yellow fruit, citrus peel, mineral stamps and light sweet sensations of caramel and vanilla. Taste: fresh, fine, deep, mineral and juicy.
Serve at 10-12 °C with pasta with vegetables sauce, grilled fish, pasta-tomato fish sauce, sushi & sashimi, steamed fish-crustaceans
Jau galite prisijungti prie savo asmeninės paskyros