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Anma White
VINIFICATION
On-skin maceration of each variety for a maximum of 24 hours at low temperature. Separation of the free run must from the press must, using only optimum qualities. Mild static settling of the must at low temperature. Low temperature fermentation between 15 and 20 ºC.
It remains in stainless steel tanks for 3-4 months, aging on its lees for a period of 2-3 months. Subsequently, it matures in wooden fudres of 5,000 liters, where it will age approximately 6 months.
GRAPES VARIETIES
SENSORY ANALYSIS
Straw yellow with golden reflections. Clean and shiny.
Elegant aromas of medium intensity, highlighting notes of white flowers, citrus and hints of apricot and soft honey.
Intense attack, of great freshness and liveliness. Silky, enveloping and structured in the mouth. Remember the aforementioned notes of white flowers, citrus, honey, adding a mineral touch at the end of the mouth.
RECOMMENDATIONS
Serving temperature: Between 8º-10º
Consumption: Until 2027 if kept in good condition.
Pairing: Harmonizes well both as an aperitif and for light meals. Ideal with light fish, sushi, seafood, pasta, rice and even white meat.
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