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 rest for 8 hours, in order to extract more aromas from the film. After this time, they are pressed and the must obtained is clarified by decanting. The wort temperature is then set at 15ºC, are added
selected yeasts and fermentation begins, which lasts about 2 to 3 weeks.
After fermentation, racking is carried out, immediately starting the stabilization and clarification process.
It should be drunk immediately at a temperature of 12ºC.
Accompanies with gazpacho, grilled or cooked fish and seafood.