Bright straw yellow color with greenish flashes. The nose is intense with elegant aromas of fresh fruit (peach, apricot, apple), dried herbs and mineral tones. The palate is powerful and fruity with very well integrated acidity, good structure and unctuousness.
D.O. Rías Baixas
150 acres of vineyards from the sub-zone of the Condado do Tea. Soils characterized as mainly sandy and mineral, especially granitic, and somewhat acidic, which confers touches of salinity to the wines. Its cultivation is characterized by the use of the wire trellis called a “parra”.
The grapes are de-stemmed and crushed then transferred to a pneumatic press. Afterwards, the must settles for one day, and next the clean juice is separated for fermentation and the deposits are filtered with a vacuum filter. After fermentation in stainless steel tanks, the wine is racked to separate it from the lees. The next process is cold stabilization, subjecting the wine to 23ºF in an isothermal tank for a week to precipitate the bitartrates. After one week, the wine is removed from the cold by filtering with a tangential filter to subsequently proceed with a microbial filtering and bottling.
Best served with light to middle intensity foods and especially with dishes that feature citrus and/or aromatic herbs. Pair with the cuisine of Southeast Asia, sushi, seafood pasta, ceviche, Caribbean seafood dishes and poultry.
Serve between 37-43°F.