Following an exhaustive process of manual grape harvest, the best grapes were selected. These were de-stemmed, cold Following an exhaustive process of manual grape harvest, the best grapes are selected. These grapes are then de-stemmed, cold soaked, and squeezed by means of gravity rather than by a mechanical press. After cold static racking, alcoholic fermentation took place in stainless steel barrels at a controlled temperature between 62.6ºF and 64.4ºF with very little oxygen.
Finally, the wine is filtered, bottled and will settle in the bottle for at least 30 days before it is released.
Characterized by its greenish yellow color with clean and golden tones.
In glass it shows a high aromatic intensity with fruity aromas that reflect apple, peach and pear and white flowers.
Elegant, pleasant and broad attack.
Balanced as a whole and long aftertaste.
90 PEÑIN (vtg. 2014)
91 PEÑIN (vtg. 2013)
91 PEÑIN (vtg. 2012)
Optimal Serving Temperature: 8 °F
Drink By: 01-01-2018
River stones and clay
Winemaking & Aging
Controlled temperature between 17ºC (62.6ºF) and 18ºC (64.6ºF) under inert atmosphere