3rd – 4th week of September
Clean and transparent colour, lemon-yellow with greenish hues. Good aromatic intensity, like white and exotic fruits (lime, passion fruit), aromatic herbs (fennel). Lively acidity on the palate, unctuos, cool with long persistence.
Once the grapes have been selected, they are destemmed and lightly pressed. Depending on the ripeness and location where the grapes came from, the pulp will follow two different processes. One part of pulp macerates by the application of cold in self-devatting steel tanks. The other part of pulp goes directly to the press. After 24 hours, the clean must is poured off and “cultivation” of selected yeast is carried out. This stage is followed by the fermentation stage at a controlled temperature of 14-16ºC.
Service temperature 10/12º Alcohol content: 14 % Vol.
Market launch: January.