ETAPA 24

WINEMAKING
Manual selection of grapes in his ideal point of maturity in vineyards of 50 years. In the warehouse, the grapes soften in cold from 20 to 24 hours to a temperature of 4-6ºC to achieve a major aromatic extraction in the final wine. The grapes are pressed at soft pressures and the wort goes to stainless steel tanks where they ferment between 12 and 18 days to a temperature of 16ºC. Once the fermentation is finished the wine remains on its fine lees, on that with a periodic batonnage they put in suspension. The wine is tasted weekly to control its aromatic evolution and to determine the ideal moment of decanting and later bottling.

TASTING NOTE
Golden brilliant color with light greenish tones. In nose, there is an interesting complexity of intense aromas to sweet fruits as the banana, the pineapple or the green apple, all this accompanied of herbaceous notes, thyme and with subtle touches to rosemary. In mouth it begins with a soft entry and an elegant structure that provides gives wine a long evolution tinted with balsamic notes, silk and a persistent end.
Perfect companion for infinite occasions: only, in appetizers or accompanied with seafood, fished and even with exotic sauces.