A unique wine, of great complexity, with a high gastronomic profile.
Strict and meticulous selection of the grapes in the vineyard. Manual harvest in 15 kg boxes. Thermal treatment of the grapes during the process at 5ºC. Manual sorting table. Gentle de-stemming and pressing with an inert atmosphere. Static racking of the must during 24 hours and fermentation separately in 150 hl stainless steel tanks at 15ºC.
Five-month crianza aged in tank on fine lees applying the bâttonage technique.
In the mouth it is very creamy, fruity, and elegant, with its characteristic mineral and slightly saline notes, which together with the acidity give it a fresh and persistent finish.