Only healthy, fully ripened grapes are selected. To preserve all their qualities, the grapes are destemmed and crushed as soon as they arrive at the cooperative.
To obtain a higher concentration of aroma, the maceration of the crushed grapes involves a period of pre-fermentation skin contact, at a controlled temperature (14 ºC), for a period of 3 hours. Finally the grapes are pressed.
The must is clarified using static decantation at a controlled temperature (16 ºC). Alcoholic fermentation then occurs at a controlled temperature of between 18 ºC and 20 ºC.
Before being stabilised the wine is filtered. After stabilisation it is filtered again and only then prepared for bottling.
Alcoholic Strength (% vol.): 11.0
Total Acidity (g/l Tartaric Acid): 6.5
Reducing sugars (g/l): 4.0
Appearance: pale straw.
Nose: fine, fruity and intense aroma.
Palate: delicate. well-structured and complex flavour.