A manual selection of grapes at their optimum point of ripeness. Once in the winery, the grapes macerated in cold for 6 – 8 hours to create more structure and flavour to the finished wine. The grapes are then lightly pressed and the juice transferred to new american oak casks for fermentation for between 15 and 20 days at cellar temperature, between 16 and 20ºC. The young wine remains on its lees which are periodically stirred through the wine so that they hang in suspension. The wine is regularly tasted to assess its flavour evolution, until we decide on the optimum moment to rack it and bottle it. Aging in barrel 6 months.

Soft pale yellow with green gold reminiscences. Elegant, attractive aromatic intensity. Fruits like pineapple, apple and banana are present and in perfect balance with the aromas from the oak, like coconut, vanilla and nuts. In the mouth it leaves a sweet aftertaste that invite us to continue drinking.
Ideal for white meat, foie, fish, salads and pasta.