Data sheet
| Grape Harvest | Good evolution of the cycle, developed on normal dates compared to recent years. Favorable weather for the correct evolution of the vegetative cycle and the absence of significant pests or diseases resulted in an excellent sanitary state. Moderate rains in the second week of September, followed by dry and sunny weather, facilitated a slow, healthy, and well-ripe harvest. |
| Elaboration Process | After destemming and crushing the grapes, they are vatted at a low temperature, and maceration with skins is carried out for 24 hours to extract the aromatic compounds from the skins. Then, the must is separated by gravity and decanted, ready to ferment at 12°C until the appropriate alcohol level is reached, at which point fermentation is stopped by applying cold. Thus, the wine remains with low alcohol content and high residual sugar. |
| Service Temperature | Preferably at 10ºC - 12ºC |
| Tasting | APPEARANCE: Straw yellow body, bright, with grayish tones on the rim. NOSE: Intense and essentially floral, with a predominance of terpenic-varietal aromas, including rose, aromatic herbs, and linden, in addition to lemon peel and golden apple. MOUTH: Combines acidity and sweetness in balance. Aromatic herbs and floral character are perceived with good intensity on the finish. Intense flavor sensation of lemon candy. Delicious. |