Cold maceration between 6 and 8 hours before pressing, once this is done exclusively selects the must flower and proceeds to a pre- fermentation racking . The fermentation takes place in stainless steel tanks with controlled temperature between 16-18 ° C , once this is come to a maturation of the wine on its lees time estimated necessary ( between 2 and 4 months). Once the lees ageing natural we clarify through Tierra Bentonita and cold step before bottling.
Vision: Bright yellow with greenish rims. Nose: Very elegant and straightforward , dominated by aromas of white fruit (pear ) with hints of scrubland ( Fennel ) and anis background given by our mineral soils. In mouth: Balanced, tasty, with volume. Same fresh fruit as in nose Long finish due to the very natural acidity of the Verdejo grape.
Variety: Verdejo 100%
Taste: Medium Dry
Temperature: 6-8 °C
Food Combination: Smoked seafood, pasta , seafood paella,fish, lemon chicken, creamy lighter cheeses such as goat cheese or a fresh summer salad or for Aperitif.
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