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VINIFICATION
Skin-contact maceration for 14 days without temperature control. 3 daily batonnage during maceration / fermentation period. Once the alcoholic fermentation is finished, we proceed to press the grapes, obtaining only soft pressed fractions. Once the wine is obtained, we avoid malolactic fermentation to obtain a wine with a marked acidity.
It remains in stainless steel tanks for 3-4 months. Aging on the lees for a period of 2-3 months. Subsequently, it matures in a 5,000 liter fudre where it remains for a period of 6 months.
GRAPES VARIETIES
100% Macabeo
SENSORY ANALYSIS
Straw yellow with golden reflections, clean and bright.
Elegant aromas, medium intensity, highlighting notes of white flowers, citrussy notes and hints of apricot and soft honey.
Intense, great freshness and liveliness. Silky, tannin feeling and structured on the palate. Showing those white flowers, citrus, honey, but adding a mineral touch to the finish.
RECOMMENDATIONS
Serving temperature: Between 12º-14º
Consumption: Until 2027 if kept in good condition.
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