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 & skins) of the grape. Gentle must extraction by means of gravity. The alcoholic fermentation takes place at low temperatures (≤20ºC) in stainless steel tanks during approximately 3 weeks. The finished wine remains in those stainless steel tanks for 12 months on fine lees after racking off the gross lees after the alcoholic fermentation. Bottle aging 6 months before release.
Tasting notes: Beautiful brilliant golden colour. Grass, lemon drop, orange peel, a touch of spice and fresh pineapple. Great balance between fresh acidity and lees-aged texture, which also provides richness, and long aftertaste. Granitic grippy in the mouthfeel, along with grassy, sea breeze and mineral aspects.
Serving Temperature: 10°C