The Albariño grapes are carefully selected, picked, and de-stemmed. Cold stabilization for 48 hours. Fermentation in stainless steel for 15-20 days at a controlled temperature of between 16-18ºC. Sur lees aging: 6 months. Ageing in a Foudre 2.500 litres of French oak.
Straw yellow color with greenish tones and golden hints. Intense, herbal, slightly spiced, ripe stone fruits and dried apricots. Fresh and clean with bright acidity, a rounded mouthfeel, and a very long finish.
