Soil: Limy and Sandy soil with a basic pH. with particularity of high levels lithium ion.
Grape harvest: 14 and 15 august.
Production maximum: 7.500 kg./Ha.
Alcoholic fermentation: 18 days to 14º C in stainless steel tanks.
Bottling date: march 2011.
Consumption: until 2015.
Alcohol: 12 % by Vol.
pH: 3,24 / Total acidity: 7
Reducing sugars: 1,5 g./l.
Golden yellow, glistening and very clean. Fresh aromas of great intensity, white fruit (pear, pineapple), very mature, wrappel up with notes of dry hay and herbaceous memories. Dry, oily and unctuous wich softens its fresh acidity, leaving a balanced after taste and a fruity and polished end from the very ripe fruit.
What to serve with
Goat cheese, shellfish, fatty fish..