The harvest takes place at night, performed by hand using small boxes and blanketing the grapes with nitrogen after de-stemming. When the fermentation starts; the temperature is 16ºC-18ºC and the process can last up to 30 days. The fermentation process is slow and stainless tanks are used to get the fruity aromas. The wine is aged in tank on their fine lees. All the viticulture is based on ecological vineyards.
Tasting notes: The color is light straw with a slight greenish tint. Aromas: Grapefruit, gooseberries, grassy notes and hints of pineapple. In the mouth, this is a light-bodied, tart, juicy white, with citrus (lemon and grapefruit), herbal flavors and a refreshing crisp finish.
Light gold. Highly perfumed aromas of lime, salty minerals, honeysuckle and herbs. Pure, focused and energetic, with spicy citrus and green apple flavors underscored by smoky herbal and floral qualities. Offers excellent clarity and finishing cut, echoing the lime and mineral notes. This would work great with raw oysters.
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