Description
The grapes were destemed and very gently crushed. The resulting dough (juice, skins and flesh) was cooled below 8°C, and transferred to our crio-macerators were a prefermentative maceration of 12 hours in a reductive atmosphere using dry ice took place. The free run musts were separated and fermented at 18ºC with indigenous Yeasts for 16 days. The resulting wine was standing on fine lees for a period of 15 months. The first 2 months, daily battonage were made; fining in bottle for 3 months before being released to the market. After 15 months in stainless steel tanks and under an inert gas blanket, this splendid wine made with albariña grapes, went through a reductive evolution process that makes it unique.
Tasting notes
Straw colored with golden streaks. The delicate aromas of the albariña grapes turns into more mature and intense aromas of sweet fruits, aniseed herbs, honey, and citrus. The sensation in mouth now is very expressive: soft, oily and saline traces in the finish.