For the production of this wine, a selection of grapes of the ALBARIÑO variety has been started from vineyards in vines with an average age of 25 years and with a yield of 7,300 kilos / hectare. Its soils of granitic-sandy loam origin are ideal for growing the variety.
The grapes are received at a selection table, destemmed and passed through a tubular exchanger at 5ºC. The cold pasta is transferred to 2 rotating macerators where a pre-fermentation maceration of 8 hours takes place. Once the maceration is finished, the flower must is extracted without exerting any type of pressure and it is taken to statically settling for 36 hours at 10ºC. After this time, the supernatant limpid must ferments in stainless steel tanks at a temperature of 14ºC for 20 days.
Once the fermentation is finished, the coarse lees are eliminated and a 3-month aging on lees is carried out with weekly batonnage.
The wine has a nice yellow color with greenish iridescence. p>
The nose is intense, with notes of freshly cut grass, white and aniseed flowers; grapefruit, water pear and tropical fruits.
The palate is fresh, with a very fine carbon, fruity sensations, fat and enveloping.
Optimum serving temperature: between 7 and 9 ºC. p>