Manual harvest, destemmed grapes and cold maceration under the skin for four hours inside the press, pressing until obtaining 60% yield, de-silting at 9 degrees for 24 hours in an isothermal tank, racking to begin fermentation at 12 degrees and once finished, ageing on lees for three months. Tartaric stabilisation and filtration.
Appearance : New gold color, clean and bright.
Nose : Intense, perfumed and varietal aroma, with hints of tropical fruit (pineapple), fleshy fruit (apricot), aromatic mountain herbs (rue), clean, deep and slightly balsamic.
Palate : Lively, sweet mouthfeel with a good balance between acidity and alcohol, fruity, tasty and long.
Pairing : Suitable to accompany all types of seafood, fish, rice, fideuás, all types of pasta or also white meats, even stewed. To consume now or follow its evolution in the bottle for a few years.