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 12 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 Bright straw yellow, with green nuances.
Bouquet Hints of tropical fruits, banana, quince, mango, pineapple. Pleasant, intense and clean bouquet.
Taste The wine is harmonious and well balanced. Fresh and pleasant at the beginning. The taste is intense, with hints of tropical fruits. Good persistence.
Alcohol 13,5 % by Vol