The grapes for this wine are sourced from vineyards grown according to organic growing criteria in a balanced, caring and sustainable way. The vineyards’ soils carry great importance, being very active with good biological conditions which favour a fast assimilation of reincorporated organic matter. This enables full terroir expression.
After rigorous ripeness testing, the winery’s technical crew determine the optimal moment to pick and begin the harvest in the first week of September. The harvesting is done at night to avoid oxidation of the juices and to preserve the subtlety of the aromas. After the grapes have arrived at the cellars, the free-run juices, coming from gentle pneumatic pressing, are settled with the help of the must chiller. The resulting clear must is racked and then fermented at a controlled temperature to bring out its optimal aromatic expression. When the fermentation is finished, the wine is racked and kept on its fine lees, thus protecting it from any oxidation and bringing extra body and smoothness to the wine. The fining, stabilization and filtering processes before bottling are carried out with the greatest care in order to preserve all of the wine’s character.
A straw-yellow colour with greenish glints.
Expressive and fresh on the nose with aromas of stone-fruit and tropical fruit (pear, peach and pineapple) and white flowers.
Savoury and fruity on the palate with good acidity which balances harmoniously the sweet sensation of the fruit. Full with a long finish.
Excellent with pasta, fish, seafood or white meats.
Best served at a temperature of 8º-10ºC.