Description
VINIFICATION
Selection of grapes from a special plot of vines more than thirty years old and fermented at a temperature of 18 °C. Removed from the lees in an inert atmosphere for about 2 months. After resting for 1 year, the wine is clarified and cold stabilised in order to avoid precipitation in the bottles. Once stabilised, and after all the analytical and tasting controls have been carried out by the Regulatory Council, it is bottled in an inert atmosphere and sterilised.
VISUAL PHASE
It has a straw yellow colour, with tones of ripe lemon, very clean.
SMELL PHASE
Intense aroma, with notes of fine bakery, fresh hay, a combination of ripe pome fruits, associated with other citrus fruits such as mandarin, with other spicy ones.
TASTE PHASE
Smooth and unctuous on the palate, but with enough acidity to keep it lively, citric, very integrated, with great persistence and a saline and mineral background.
