Harvest The grapes were produced in respect of the organic certification, with biodynamic methods. Manual harvest in the last ten days of August.Bunches selection according to ripening.
Vinification The previously chilled grapes were de-stemmed and softly pressed in the absence of oxygen. Decantation of the must for 24 hours to eliminate all plant components. Fermentation in stainless steel tanks at controlled temperature, with indigenous yeast.Spontaneous malolactic in stainless steel. Maturing on fine lees for 5 months.
Maturing The wine is bottled at the end of winter and put on the market in the spring. Certified organic wine by ICEA.
Colour Pale pink with nuances of onion skin.
Bouquet Hints of ripened fruits with notes of peach and melon and with slight hints of rose.
Taste Fruity notes return to the palate. The elegant acidity and flavor give the wine a unique character of fullness and persistence.
Alcohol 13,5 % by Vol