WINEMAKING Handpicking to avoid damaging both the grape and the vineyard itself. Destemmed to prevent herbal or bitter notes. Selection on table. Delicate pressing with low yields. Separate fermentation of the different varieties at 15ºC using native yeast to enhance the soil expression. Some of the resulting juice is fermented in French oak barrels of 500l and in small stainless steel tanks for six months to increase its complexity. Clay vessels is also used during the aging process.
TASTING NOTE With a lustrous golden color with green and ocher reflections, this wine offers white flower and fresh fruit aromas such as apples and lemon zest. It has an intense, fresh and balanced palate with a lingering mineral backnote.