Harvest The grapes were produced in respect of the organic certification, with biodynamic methods. Manual harvest in 15 Kg perforated plastic boxes. Bunch selection according to ripening.
Vinification The grapes were destemmed and then macerated at low temperature for 24 hours. Soft pressing, decantation of the must and fermentation at controlled temperature, with indigenous yeast. Maturing on fine lees for 6 months. A little quantity of wine is refined in barrique.
Maturing The wine is bottled in the spring following the harvest and put on the market before the summer. Certified organic wine by ICEA.
Colour Golden Yellow, bright.
Bouquet ntense, clean and pleasant, with hints of tropical fruits, mango, pineapple with suggestions of vanilla and honey.
Taste Fresh and pleasant at the beginning, full body, intense flavors, balanced softness with a very elegant and well balanced with an elegant final taste.
Alcohol 13,5 % by Vol
Total Acidity 5,2 gr/l
Dry extract 21.50 g/l