Following the tradition of the best estate wines, we select a small batch of grapes from the 25 hectares of our vineyards, mixing batches of grapes from pergolas and trellis.
A very careful preparation whose main protagonist is the grape quality, collected in boxes of 17 kg, and then processed at the winery in less than 3 hours after being cut term.
After a cold maceration of the whole grape, we start from tear musts obtained at very low clamping pressure.
Fermentation takes place in stainless steel tanks with controlled temperature after adding the natural yeasts from our vineyards.
Once transformed the must into wine after fermentation, we proceed to aging on lees with a variable duration. Removed wine lees, we proceed to a period of aging in stainless steel tank with a duration of between 2 and 3 months, ending with cold stabilized and final bottling.
Pale golden color with greenish glints in the rim. Great complex aroma marked varietal characteristics, where ripe fruit combined with hints of fennel and laurel with broad background of white flowers. Persistent with pleasing and intense aftertaste.
A great wine to pair with fish, cheese and seafood.
Harvest 2012: 2,666 bottles
Bottling: August 2013
Alcohol: 12.5% vol
Harvest 2013: 2,666 bottles
Bottling: September 2014
Alcohol: 13.0% vol