On the nose there are herbal aromas and notes of citrus fruits, at the end a slight minty with a fresh aftertaste
In the mouth we feel minerality and roundness, with balanced and enveloping acidity.
Altitude: 1000 masl
Density planting: 7200 plants per hectare
Production: 1 plant per bottle
Todo pasa a Manejo del viñedo. Espaldero.
Vineyard management: conducted on a high trellis planted on stony loamy soil with drip irrigation.
First week of February 2021
First fortnight of August 2021
Harvest method: Manual
Maceration: A short maceration of 40% is carried out with the skin at a temperature of 5 ° C.
Warehouse Reception: It is received in 18 kg boxes.
Pressing: It is done after the previous 5-hour maceration, working with gentle pressure.
Alcoholic fermentation: In cement eggs, with indigenous yeasts working for 20 days with low temperatures between 15/16 ºC, thus freshness and aromas are preserved.
Malolactic Fermentation: It is carried out in cement eggs for 16 days with conditioned temperatures.
3 months on lees
Subtle salmon color
It can be accompanied by a wide variety of dishes.