Winemaking:
Manual harvesting into small 20 kg perforated boxes, gentle pressing of whole bunches without destemming, in order to preserve the integrity of the grapes as much as possible, natural fermentation with indigenous yeasts at a controlled temperature between 16 - 18 ºC in order to obtain maximum expression of the combination caste/soil/climate. After alcoholic fermentation, the wine was in contact with the fine lees, having been fermented and agitated for about a month in stainless steel vats in order to gain creaminess and volume in the mouth.
Grape Varieties:
Moscatel Galician
Tasting Notes:
Intense aroma, mineral character in balance with floral notes of roses and violets in harmony with aromas of tangerine and grapefruit peel. Acidity and freshness with fruit dominate the palate, very long and creamy with very fresh acidity.
Store and serve advice:
Storage Lying down at a temperature of 15°C. Serve at a temperature of 10-11°C.
Food Pairing:
Drink as an aperitif, or accompany grilled fish, salads with fresh cheese.
Allergens:
Contains sulfites.