Wine-making: The harvest is mechanized and nocturnal, the reason is not that the grapes arrive as cold as possible to the cellar, avoiding light and high temperatures, we protect the must from oxidation. The fermentation temperature was around 13ºC, this low fermentation temperature makes a greater production of aromas, lengthening the fermentation until 25 days. Finishing the process with a slight clarification and stabilization. The last step before bottling was an amicrobial filtration to preserve all its organoleptic characteristics.
Ageing: At the end of the fermentation, the wine remained with its lees for three months, moving these every week to obtain a more silky and structured wine, increasing its persistence in the mouth.
Tasting Notes: COLOR: Clean and bright, good tear, pale yellow with greenish reflections. BOUQUET: Medium-high intensity, with clear tropical memories like pineapple and mango, to the time we found notes of green apple with an aniseed background. PALATE: Sweet, fresh and balanced entry with medium persistence, easy to drink with a pronounced fruit character. Subtle final bitterness typical of the Verdejo variety.
Pairing: Ideal to accompany rice, seafood and low-fat fish.