Its nose shows white floral notes, some citrus fruits reminiscent of grapefruit.
In the mouth with a delicate medium body, with a floral aftertaste.
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.
It can be accompanied well with white meats.