Harvesting and production
The harvesting is performed at the ideal moment of ripening and always at night in order to pick the grapes at a low temperature. In this way, oxidation is avoided and all the aromatic potential of the grape is maintained.
The grape undergoes a cryomaceration in order to extract all its aromatic potential.
The must obtained is decanted to remove the solid material and fermented at a low temperature.
Once the fermentation is completed, the wine is kept with the fine lees for approximately two months so as to obtain a very aromatic, fresh, complex wine, with a full, elegant taste.
Finally, it is clarified and bottled.
Visual phase: greenish, straw-coloured yellow, clean, bright and glyceric.
Olfactory phase: high intensity aroma, with aromas of exotic and citric fruits, white flowers and subtle notes of fresh herbs.
Tasting phase: full, fresh and balanced. Notes of fennel and apple.
Recommendations for consumption
We recommend leaving the wine to settle briefly in the glass to enable the wine to breathe and acquire all its potential and complexity.
Serve at about 8ºC.
Container: 75 cl. Burgundy-style bottle.