CRAFTING AND AGING
Selection of bush vines. Vintage marked by a higher average temperature than in the previous year and lower rainfall. As a result, yields were lower at harvest, and grape berries of a lower weight and more concentrated in terms of aromas and phenolic compounds. Hand harvested. Vatting and maceration without stems over two days in an inert atmosphere. Gentle pressing and transfer to small capacity tanks, where it fermented at 15ºC. Aer fermentation nished, it started the battonage process in tanks, where it remained for over two months, giving greater sweetness and glycerine to the wine. Bottled and stored in the bottle cellar for two months until its release to market in the optimum condition.
LOOK: Attractive pale yellow, bright, with lemon green highlights.
AROMA & PALATE: Expressive with great aromatic intensity, clear varietal personality, where aromas of freshly cut grass, apricot and lime stand out. Once aerated, a mineral note appears. On the palate, the fruit notes that appear on the nose return, in a wine that is enveloping, sweetly appetising and elegant. Fresh, it has noticeable acidity, a glycerine texture and a long nish.