La Bodegaza Garnacha Blanca

Harvest: When the grapes reach their optimum aromatic maturity, they are harvested by hand in small capacity boxes (about 20 kg to avoid crushing the grapes), they are immediately transported to a cold room and remain for 48 hours at a temperature of 4º C. to promote the extraction of primary aromas, after which the grapes are transported to the winery in a short period of time.Winemaking: Destemming and skin maceration of the grapes at 10º C. for 24 hours to achieve greater aromatic quality and structure in the mouth, bleeding and controlled fermentation with indigenous yeasts in barrels at 18-20º C. to respect all the fruity aromas characteristic of the variety.Tasting: Bright lemon yellow with straw tones. The nose is fresh, clean and fruity with pleasant notes of citrus, white flowers, stone and tropical fruits and a background of toasted notes from the 600-liter French oak barrel. In the mouth it has volume, body and structure, but at the same time it is silky, elegant, easy to drink, fruity with very well integrated acidity that at the same time brings freshness and persistence in the mouth, filling with fruity and floral sensations that recall the same nuances as in the nose accompanied with toasted notes provided by the barrel that give the wine greater complexity.

Gastronomy: Ideal for all kinds of seafood, paellas, fish with mild sauces, pastas, foie gras, etc.