GRAPES VARIETIES:
100% Albariño
Uva propia seleccionada

PRODUCTION PROCESS:
Harvest. Second fortnight in September. From the moment the bunch is hand cut until it enters the crusher no more than six hours will have passed. Next, a 6 to 8-hour crushing process takes place at 10ºC to extract the subtlest aromas. Exhaustive Quality Control of the must prior to a very gentle pressing from which the must will decant into the barrels for 24 to 48 hours at 10ºC. Extraction of the clean must for the fermentation process lasting between 10 and 15 days, starting the process at 16ºC and finishing at 19ºC. After 30 days it is transferred. The wine is left to settle for its natural clarification and stabilisation.