White wine

The white wine is has the appearance of yellow color in various shades, from pale green to amber, passing through the straw and the golden; and generally characterized by floral and fruit aromas, and it must be consumed at a temperature of service between 8 °C and 14 °C.

The taste shall prevail over the feelings of freshness and acidity, even if with the increase of the temperature of service could be unpleasant sensations of bitter. 

Couplings are optimum with the fish dishes, shellfish, crustaceans, vegetables and meats, and, in general, with dishes of quick cooking sauces and poorly structured.