Vintage selected by hand in boxes of 15 kg. De-stemming and subsequent cold film maceration for 8 hours in a self-emptying tank. Soft pneumatic pressing. Deburring and subsequent controlled fermentation at low temperature. Transfered before the alcoholic fermentation has been completely finished to maintain its fine lees, which remain in contact for 12 months by batonage in storage. Clarified and filtered by diatomaceous earth, stabilized and amicrobial bottling.
Type of wine:White leesy monovarietal wine
Bottle of:75 cl.
Type of grape/s:Treixadura
Percentage of alcohol:12,7 % vol.
Pairing:Processed fish and baked seafood, creamy rice and fresh pasta. Fresh and semi-cured cheeses. Smoked (salmon, dry lamprey). Carpaccios, mushroom stews, and poultry.
: Pale yellow clean and bright.
: Very good aromatic intensity. Marked floral character. Yellow flowers: mimosa, broom and aromatic infusion: camomile, lemon balm; Bone fruit in syrup: apricot, medlar, mirabeles; tabardilla apple and ripe melon.
: The palate is powerful, with volume. Well structured and sapid. With the perfect balance of fruit, freshness and roundness that brings the aging on lees.