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Vinification De-stemmed clusters are kept in a container filled with carbon dioxide at 14ºC for the berries to macerate before fermentation. After the 12-hour maceration, the must is carefully pressed in bladder presses and then stabilised statically for 36 hours at 10ºC in an inert environment and the purest part of the must is separated to ferment at 14ºC. Following alcoholic fermentation, the wine is racked and tasted.
The ageing While the fine lees are still suspended in the wine, "sur-lie" ageing begins and lasts at least 2 months. 90% of the wine ferments in stainless steel deposits and only 10% in new French oak barrels. Bâtonnage, or stirring of the lees, is done once a day during the first three weeks, and then less frequently until the ageing is over. At the end of the ageing process, the yeast cells are removed and the wine undergoes a process of clarification and cleaning that takes 3 months. Afterwards both liquids are stabilised and the resulting wine ages for 22 months between depositand bottle.
Tasting notes:
Colour: Clean, iridescent, with an extremely elegant presence. With yellow adornments and intense, bright-green hues that highlight its freshness.
Nose: First sensation is pear, ripe apple and grapefruit, leading to a secondary sensory level of complexity combining white flower essences with hints of lemon balm, lime blossom, white nettle, and fennel seeds.
Palate: It is full, dense and complex. The deep, fruit sensation is complemented by floral and balsamic essences on the finish. Very complexand along after taste.
Food pairing: It is a perfect aperitif wine but where it truly shines is on the table, accompanying seafood, fish with powerful sauces and even meats.