Complex, creamy and intense wine. The varietal notes stand out with hints of ripe fruit.
Grapes from 2 vineyards close to each other to obtain the maximum typicity of the variety, with vines of an average age of 55 years and mostly sandy soils.
Manual grape harvest in boxes of 15 kg. The grapes are destemmed and subjected to a soft press. The grape-juice obtained is macerated during 6-8 hours, let settled and slightly debourbage. Once the spontaneous fermentation is done in stainless tanks, and immediately after the devatting, the batonage of the lees takes place during approximately 12 months. Upon completion is decanted, filtered and bottled.
The bottling takes place at the beginning of the summer following the harvest year, after the cold winter that reduces the acidity of tartar, and the soft spring heat that completes the malolactic fermentation that finally domesticates it.
Appearance: It presents a marked golden hue resulting from maceration in contact with the skins according to the traditional way of doing.
Nose: Aromatic complexity with great intensity. Highlight typical aromas of the variety with hints of ripe fruit.
Taste: Round and unctuous. Fresh with varietal and mineral notes. The sapid taste remains long in the mouth.