Soil: Limestone and clay
The hand-picked grapes are destemmed, crushed and softly pressed. The must is then filtered and stored at 32 Fº. The must is then decanted and heated to 61 degrees. Selected yeasts are added to start a temperature-controlled fermentation, until approximately 10 alcoholic degrees and 5 bars of pressure are obtained. The fermentation stops by lowering the temperature to 32 Fº and immediate filtration follows.
Bouquet: Delicate with fruity aromas of sweet grapefruit and orange blossom flowers.
Taste: Slightly sweet, well-balanced with a fresh acidity. Ripe melon flavors on the finish.
Pairs perfectly with pastries and desserts. Also delicious with semi-aged cheeses and charcuterie.