Located in Morales de Toro at 700 meters of altitude, the vineyards are planted in free foot, with sixty-year-old vines of Castilian malvasia, grown in organic on a sandy soil.
ELABORATION AND AGING
Once the grapes were selected and destemmed, the must macerated with its skins for twelve hours. Throughout the night there was a natural defing by decantation and a subsequent transfer to barrels of 500 liters, where it fermented with native yeasts. It remained ten months in aging with periodic lees movement until its bottling.
Complex and incisive nose with fine contribution of wood, citrus imprint and herbal background. Sharp and full in the mouth.
Cooked, cured cheeses, white meats with sauce, meat rice, baked white fish.