La Val 2014 is a selection of the best grapes in the estate's three vineyards, in the Condado de Tea sub-region. The harvest is done manually, and 70% of the grapes are macerated for six hours at a controlled temperature of 46 to 50°F and then pressed. The fermentation takes place in stainless steal tanks at controlled temperature for three weeks.
Color: Light, bright yellow.
Nose: High-pitched citrus and orchard fruit aromas show very good clarity and a hint of chalky minerality.
On the Palate: Very dry, nervy and precise on the palate, offering zesty lemon pith and Anjou pear flavors that put on weight with aeration. Shows a hint of honeysuckle on the finish, which clings with strong tenacity and echoing mineral and floral notes.
Optimal Serving Temperature: 12 °F
Drink By: 01-01-2017
VEGETABLES, SEA FOOD, WHITE MEATS (POULTRY, RABBIT…)
Taboexa estate: sandy and granitic soil, Arantei estate: clay and pebbles
Winemaking & Aging
in stainless steal vats at controlled temperature for 2-3 weeks