THE HARVEST

Even though summers are marked by high day temperatures, the altitude of the vienyards in Toledo (700 meters +) make for fresh nights that allow good acidity and aromas in the Macabeo and Chardonnay grapes grown for this wine. The clones planted are selected to resist high day temperatures and upon arrival at the winemaking cellar are put first into cold storage to conserve attributes before processing.

VINIFICATION

100% Macabeo-Verdejo. Following harvest, the grapes are brought to the winery where they are de-stemmed and pressed. The must obtained then undergoes a cold pre-macerated at 10ºC for five hours, and then fermented with native yeasts for 20 days at less around 15ºC in stainless steel deposits.

TASTING NOTES

Colour: Clean and bright, golden colour with greenish hues.
Nose: Intense, complex aroma of tropical fruit highlighted by pineapple, mango, and banana over a base of citric fruit.
Palate: On the palate it is ample and expressive with an acidity that gives it freshness with a persistent fruity finish.
Food matches: Goes perfectly with smoked fish such as salmon and trout; oysters and clams; seafood such as spider crab, crawfish and small crab, white fish (sole, hake, turbot), grilled or baked fish (sea bass, sea bream and gilt head), salads, pasta and rice.

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