Making process: Machine harvest at night (to preserve the freshness of the grapes). Exclusively Flor must from the first pressing in a pneumatic membrane press. Destemming. Cold skin maceration for 8 hours. Partial alcoholic fermentation at 3ºC for 3 weeks, until reaching 5.5º of alcohol (in stainless steel). With a density of 1086, fermentation is stopped naturally to leave natural sugar remains. Clarification and racking. Bottling
Sensory analysis: It is a straw-yellow wine, with a delicious taste, fine foam and a rich and intense aroma, in which the primary aromas of the grape skin and maintains a balance between sweetness and acidity. Typical aromas of green grape must: green apple, citrus notes together with rose petals, mineral and honeyed notes and exotic tropical fruits (passion fruit, pineapple, lychee). Powerful on the palate, with a very pleasant journey (sweet flavors with a hint of acidity that brings freshness and nerve). Sweet finish, very refreshing, with the presence of the natural CO2 from the partial fermentation. Long and very persistent finish.
Long and very persistent
Gastronomy: Best consumed very cold, on any occasion, as an aperitif, but it is recommended, without any doubt, take it with desserts (creams, fruit tarts)
