WINEMAKING:

Wine made only from Macabeo and Xarel-lo grapes.

Harvested at their optimum moment of ripeness to maintain the balance between sugar and acidity, they were totally de-stemmed and partially crushed. The grapes were pressed at very low pressure to obtain the highest quality must, which was then racked for 12 hours at 10 ºC. Once the clean mkosto was separated from the solid parts, the fermentation process began. This was carried out at a temperature of 15ºC for 21 days.

Once the fermentation was finished, the wine was kept in contact with the fine lees (lees produced by the static clarification of the must at the end of the fermentation) for 40 days to maximize the structure of the wine.

After this time, the product was filtered, stabilized and bottled.

TASTING NOTES:

White Wine pale yellow with green reflections and high density. The high density of the tear stands out.

Very powerful nose with hints of tropical fruits, such as mango, banana and pineapple.

Fresh and pleasant to start with, the citrus tones give way to elegance.

PAIRING:

It is advisable to take it with fish, white meat, rice and all kinds of appetizers.

Serve between 8º and 10ºC.