Country / Region
Degree of alcohol
8ºC to 10ºC
Available in these provinces
Fermentation: In order to add structure to the juice, whole clusters were placed into the press with their stems. The must was protected from contact with the air throughout the process. The wine was fermented slowly at a constant low temperature of between 13ºC and 16ºC, drawing out lots of aromas typical of the variety and the terroir in the Leyda Valley.Ageing: 100% of the wine was fermented in stainless steel tanks in order to retain the fruitiness that is characteristic of the wines from the Leyda Valley. After fermentation, the wine was aged over its lees for 10 months, and battonage was used to gently move it so as to maximize the contribution made by the wine coming into contact with the fine sediment. This increased the aromatic complexity of the wine.
Color: Pale yellow.Aroma: Fresh, with great personality, the nose combines the tropical fruit aromas of mango and papaya with gentle mineral and citrus notes.Palate: This well-structured wine is refreshing, thanks to its balanced acidity, which provides a broad and persistent finish. A mineral aftertaste contributes great character.
This wine pairs well with oily fish, pasta, cheese and white meat.