ELABORATION
Destemming of the grapes. Gentle pressing of the grapes to obtain the must. Clearing and clarification of the must. Fermentation in stainless steel tanks. at a controlled temperature of 16 ºC. Ageing in stainless steel tanks. in the presence of its lees for 6 months with weekly pumping over. Clarification and filtering of the wine. Stabilisation and bottling.
TASTING NOTE
Straw yellow in colour, bright with golden and green iridescence. On the nose, fruity aromas, fine and very distinguished with characteristic aromas reminiscent of apricot, basil and fresh hay. In the mouth, fresh and smooth taste, with good body and a great balance between alcohol content and acidity. Pleasant aftertaste, elegant and very complex, with a long fresh sensation on the finish.