Each variety is harvested and made separately. After rigorous maturation controls, the winery's technical team determines the ideal grade and the harvest begins. In this vintage, Sauvignon was harvested in the second week of September and Macabeo in the third. The collection is carried out at night, to avoid as much as possible the oxidation of the musts and preserve the most delicate aromatic nuances. Once the grapes are received in the winery, and with the help of cold, we make a static defangado only of the flower must, coming from a light pneumatic pressing. We transfer the clean must that ferments at a controlled temperature to direct it towards its best aromatic expression. Once the fermentation is finished, we make a racking and preserve it with its fine lees, thus protecting it from oxidation, and providing greater volume and softness to the wine. The processes of clarification, stabilization and filtering of wines before bottling are carried out in the most respectful way possible, to preserve their character as much as possible.
Pale yellow with green flashes, bright and clean.
On the nose appear aromas of white flower, tropical fruit, apricot skin and fennel. Very complex and elegant.
Fresh in the mouth, and at the same time wide, tasty, with an excellent acidity, very balanced, with a long finish and perfumed aftertaste.
Ideal to accompany all kinds of rice and seafood, as well as oriental food: sushi and sashimi.