| ≥1 piece |
Detailed introduction to GRANBAZAN AMBAR wine:
Vinification: The grapes without stems are submitted to a cold fermentation between 6 and 9 degrees C for some 8 hours, in order to extract all the aromatic potential from the solid parts (pulp and skins) of the grape. The fermentation tanks are situated above the recipients of the must, this meaning that the must obtained is extracted from the grapes only by means of gravity. This must of first pression is fermented apart from the must obtained by traditional extraction. The alcoholic fermentation is realized at low temperatures and in stainless steel tanks during aproximately one and a half months. The finished wine remains in those steel tanks for about eight months to let it mature and soften and to provide it with the characteristics of the Granbazan Ambar.
Tasting notes: Of pale golden color, with shiny reflexes of Lemon towards the edge. Great olfactory complexity, reflecting clearly the varietal characteristics with aromas of mature fruit, notes of fennel and bay leaf, intense balsamic base. Pleasant attaque, silky and lithely, making it a rich but lively wine of long persistence and aftertaste.