The grapes for this wine are selected from our own vineyards in San Miguel de Tabagon and Tomiño, located in O Rosal area. Maceration of grapes occurs through a soft pressing. After the sediments have settled down for 15 to 20 hours, the juice is fermented under controlled temperature between 16-17ºC for 20-25 days. After the fermentation there is an aging time with the lees.
Clear and bright yellow. Intense and complex nose showcasing aromas of white flowers (citrus blossom, lilies), herbs (lemon verbena, aniseed), fruit (melon, pear, papaya) and subtle notes of spice. Full bodied, its fruity complexity combines with wet-stone minerality on the palate prior to a long and crisp finish. The combination of five grape varieties native to Rias Baixas makes this a wine with a uniquely distinct character.
Optimal Serving Temperature: 11 °F
The primary soil type in the Santiago Ruiz vineyard in Tomiño is of sedimentary origin: frank sand with a granite base rock, which gives the resulting wine its characteristic wet-stone minerality. The sand and alluvial rock content is high, therefore the soil is very well drained and perfect for adding hydric stress to the vines as both organic matter and water are washed out easily. Easy drainage and moderate hydric stress result in higher grape quality potential but lower yields.
Tall wire trellis
Winemaking & Aging
After the sediments have been settling down for 15 to 20 hours, the juice is fermented under controlled temperature between 16-17ºC for 20- 25 days.
Maceration of grapes during a soft pressing
Ageing (sur Lie):
After the fermentation there is an aging time with the lees