After the selection of grapes in the vineyards of our associates, manual harvesting is carried out. In the cellar they are unloaded and immediately destemmed and crushed. Then extractive enzymes are added and the masses are cooled to a temperature of 10ºC. They then rest for 8 hours, so that there is a greater extraction of aromas from the film. After this time, they are pressed and the must obtained is clarified by decanting. The temperature of the wort is then regulated to 15 / 16ºC, selected yeasts are added and fermentation that lasts about 2 to 3 weeks begins.
After fermentation, racking is carried out and the stabilization and clarification process begins immediately.
Crystalline-looking wine, citrus color, intense, fruity, fine and elegant aroma. In the mouth it is soft and fresh with great smoothness and complexity. The taste-olfactory finish is of great harmony, denoting the grape varieties that compose it.
It should be drunk immediately at a temperature of 12ºC.