Average age of the vines: 50 Years
ORIGIN OF THE GRAPE
Production: Cold pre-ferment maceration (cold soak) and subsequent pressing of the grape.
Alcoholic Fermentation: Spontaneous, with wild yeast, at a controlled temperature of 16 ºC for a duration of 20 days.
Malolactic Fermentation: Does not take place.
By tilting the glass approximately 60 degrees and on a white background, in the heart of the glass, we can observe straw yellow tones with richer lemon yellow hues. In the middle area we can find hints of yellow blended with exquisite clarity and brightness. Once we reach the meniscus, we can see it is a well-preserved young wine, retaining the same clarity with small hints of green.
By holding the glass still, and thanks to the power and aromatic cleanliness of this wine, we can get an idea of the complexity and breadth of aromas it possesses. By swirling the glass, we get aromas of a mixture of fleshy fruits of the forest, and peach or banana.
On the palate it is a balanced wine, with an exceptional mid-palate and long finish. The evolution on the palate leaves us with fruity sensations such as peach, banana or apricot, and cool sensations with a retronasal hint of citrus.
In terms of the touch sensations on the palate, it is a persistent and pleasant wine.