Grapes of proper ripeness and optimum health are selected and harvested by hand. Prefermentative pellicular maceration takes place for 48 hours at low temperature, after which the must is removed without press. Fermentation is carried out in two steps, starting in stainless tanks and finalized in acacia barrels, where it remains for six months after fermentation. Battonage is used during maturation and the special qualities of the acacia barrels assurethea satisfying presence of this wine on the palate.
Alcohol content: 13% vol.
Six months in acacia barrels with battonage
A clean and bright looking wine with pale straw color. It has a subtle nose of white and tropical fruit, combined with floral and citric notes. In the mouth it surprises with its voluminous presence, leaving a persistent taste of apples and pears and smooth shades of aniseed.