DESCRIPTION
Varieties:
70 % Treixadura
20 % Albariño
8 % Godello
2 % Lado
Process:
Slightly macerated and cold-pressed. Fermentation at controlled temperature (16-17ºC) in deposits of stainless steel. Aging on lees with batonage.
Production:
10.000 – 15.000 numbered bottles.
Technical data:
13 % vol.
Total acidity 6,5
Residual sugar < 2 gr/l
Tasting note:
Straw yellow, colour. Bright. Clean, intense nose.
Ripe fruit aroma (apple, quince, melon). Floral tinges, fresh herbs (fennel, anissed, tea, spring water,…) Slightly complex. Good flavour and full-bodied with excellent fruit persistences (citrics). Good acidity whitch adds freshness. Lingering taste, sweet and balanced.
Clean in the retro-nasal passage with hints of aromas in the nose.
