Its nose shows white floral notes, some citrus fruits reminiscent of grapefruit.


In the mouth with a delicate medium body, with a floral aftertaste.

Growing Conditions

Origin: Agrelo Altitude of the vineyard: 1000 meters above sea level Year Planted: 1999/1963 Density: 7200 plants per hectare Production: 1 plant per bottle Driving System: Espalier Soil Type: Clay loam-sandy loam Selection Method: manual double selection


Harvest date: Beginning of March Warehouse Reception: It is received in boxes of 18kgs. There is a double selection of grapes.


End of August


Maceration: 90% destemmed grapes are conditioned with 10% stems, at this stage we work with temperatures below 10 ° C for 6 days. Alcoholic fermentation: With indigenous yeasts, trampling twice a day during the first third of fermentation at temperatures of 18 ° C / 23 ° C Malolactic Fermentation: takes place in a concrete tank with controlled temperatures of 18 ° C, for 20 days.


3 months on lees in cement eggs


Its color is purplish red with slight ruby tones.

Food Pairing

It can be accompanied well with white meats.