Manual selection of the grapes, scratching grapes and gentle pressing at 0.2kg / cm2 in pneumatic presses obtaining an approximate yield of 50%. Static deformation at low temperature in underground cups for 48 hours.
Alcoholic fermentation in a stainless steel tank with yeast seed at a controlled temperature of 13-15ºC. Duration of fermentation of 16 days. Once the fermentation is over, we have taken a stir to eliminate the crude mothers and have left the wine with the finest mothers for 4 months. Prior to bottling, it has been stabilized and filtered slightly.
Aging on lees for 4 months in stainless steel tanks, in the style of the great white wines of the Loire and Chablis. This type of breeding brings richness to the wine in manoproteins, from the destruction of yeasts. This gives the wine a richness in aromas and a notable taste complexity.
Alcohol:- 12.50 % vol.
Total Acid:- 6.6 g/l (as tartaric)
Residual Sugar:- 0.7 g/L
The nose features lemon, grapefruit, honeysuckle and pistachio. On the palate this is combined with a notable mineral, flinty, stoney feel which gives backbone to the fruit and with good acidity is a refreshing balance.