Cold maceration 10º C for 8 hours before pressing. Fermentation is done in such a way that the original aromas from the grape and terroir are captured. Fermentation at 14ºC. Batonage after fermentation. Stirring in tank for 4 months.Read more ?
Sand and silt soil, with a high proportion of stones Which keep the suns heat, and radiate it back onto the vines, encouraging ripening of the grapes. The clay subsoil stores moisture creating necessary humidity during the Summer
Due to its structure, this wine goes well with fish like tuna, monkfish, cod and hake. Also ideal for white meat like pork, rabbit or poultry
- Analytics - Approximate values
Alcoholic grade 13
Acidity 6 g/l
Sugars 2 g/l