Winemaking process: The grapes without stems are submitted to a cold maceration between 6 and 8 ºC for 8 hours, in order to extract all the aromatic potential from the solid parts (pulp and skins) of the grape. The cold maceration tanks are located in the highest part of the winery making possible a very gentle must extraction by means of gravity. This way, we obtain the free run juice. Seeds are not damaged, and consequently extra purity is achieved.
The alcoholic fermentation: takes place at low temperatures (≤20ºC) in stainless steel tanks during approximately 5 weeks. The finished wine remains in those stainless steel tanks on the lees for about 5 months achieving the extra complexity and softness of our Granbazán Ambar.
Tasting notes: Pale yellow with a green hue. Clean and brilliant. High intensity in the nose, perfumed, stone fruit, peach, apricot, tropical notes, lychees, and fresh pineapple. In the mouth shows a good acidity, oily, great balance between alcohol and acidity. Long and elegant aftertaste with a slightly saline aftertaste.
Serving Temperature: 10°C