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. Vatting and completion of alcoholic fermentation in new 225-litre French and American oak barrels. Aged in barrels in the presence of its lees for 6 months with weekly battonage. Stabilisation and bottling.
TASTING NOTES
Straw yellow with greenish iridescence, clean and bright. Elegant, complex and intense nose. Fruity notes of Paraguayan, nectarine and grapefruit, evolving towards white flowers such as orange blossom and jasmine. Finally, creamy aromas of ageing, white chocolate and butter appear. In the mouth it is complex, oily and with a very long aftertaste in which the fruity notes blend with the creamy and toasted touches of the wood. Very well-balanced acidity which augurs a long life.