Pre-selection and Albariño grape analysis from the vineyards.
Selection table in the winery before destemming.
Cold maceration (10ºC) during 6-8 hours. Static settling of the juice. Pressing. Alcoholic fermentation in stainless steel under an automatic temperature control. Stabilization of the wine, filtering through a tangential filter and bottling.
Resting in the bottle for thirty days prior to distribution.
Valmiñor presents a yellow straw colour.
On the nose, the wine shows a wide fruity range of aromas with notes of melon, apricot and grapefruit. All perfectly blended together with its subtle flowery scent.
In the mouth, it is fresh and tasty, boasting a taste of apple and fruit with elegance.