The Story
The grapes were picked manually in 20 kg boxes. Vinification started with destemming and pressing, followed by static fining and alcoholic fermentation at 16-18 ºC. Subsequently, the wines began malolactic fermentation and were left forseveral months on lees before being bottled. This allows us to obtain much more complex wines with an unctuous mouthfeel yet maintaining their usual freshness.
Pale yellow with lemon-yellow hues. Intense nose...