DESCRIPTION
Grape varieties: Treixadura, Albariño, Godello and Lado used in the same proportion
Alcohol content: 13%
Number of bottles: 2,660 numbered bottles
Production process: Cold paste maceration and sweet lees maceration, fermented from density 1,040 in oak barrels. Controlled fermentation, in-lees process and a period of 6 months of in-barrel storage
Tasting notes:
Acidity: 5.9 gr/l expressed by tartaric acid
Reducing sugars: 2.2 gr/l
Natural cork of superb quality
