Las Tres

VINIFICATION

Maceration of each variety up to 8 hours, in low temperatures. Separation of the free-running must from the pressed must, using only the best quality wine. Light static racked of the must at low temperature. The three varieties; Chardonnay, Macabeo and Sauvignon Blanc, ferment in new barrels the second and third year, using 225 l and 300 l French oak barrels. Once the alcoholic fermentation is finished, the maturation starts in barrels with the lees, with two bâtonnage per day during the first months.

GRAPES VARIETIES

Chardonnay, Sauvignon Blanc y Macabeo.

SENSORY ANALYSIS

Medium amber with golden tones, clean and bright.

Complex aromas, with pronounced grape variety smells of Chardonnay (dried fruits, toasted bread, etc.) and Sauvignon blanc (herbs, hay) with subtle hints of smoked and vanilla, due to its aging in barrels and with lees.

Dry, Creamy and dense texture, with equilibrated acidity enhancing its silkiness without overshadowing it. Long and persistent aftertaste, bringing back slightly toasted nuances.

RECOMMENDATIONS

The ideal service temperature to appreciate all its aromatic potential is 10º.

In addition to that it is possible through temperature to achieve a wine with more or less body. Thus, it is advisable to serve it at a lower temperature (6-8º) with lighter dishes that enjoy less flavor, and consume it between 10º and 12º for the strongest or most seasoned dishes.

Tasting Glass: Spiegelau Authentics 01.