The grapes arrive mid-morning at the winery to take advantage of the early morning temperatures in 20 kg crates and are selected on the conveyor belt, eliminating clusters and grapes that are not at their optimum ripeness.
The racking is long, increasing the contact of pellicular substances with the must. This increases the contribution of fruity aromas.
The fermentation takes place at temperatures, 14-18ºC, which helps to maintain and intensify the varietal character and contribution of volume in the mouth.
After fermentation the wines are kept for a period of time in contact with the fine lees, to increase the structural characteristics of the wine providing fatty acids and more ample and glyceric mouthfeel. This aging on the lees makes this wine a white wine with more longevity over time.
Tasting Notes
Its intense, greenish-yellow color makes you guess the grape variety, Verdejo. High aromatic intensity, highlighting the freshness and complexity of fruit, herbaceous, floral and aniseed aromas. In the mouth it is a fresh, glyceric and very long wine
