D.O. VALENCIA
A wine with a fine and sweet nose, full-bodied and enveloping.
Selection of small areas of plots that they like for their characteristics, soil, age of the vineyard, altitude, slope, vigor of the vegetation on clay-calcareous soils with a lot of stones. Vineyards trained in glass, traditionally trained, and cultivated with environmentally friendly methods and with little intervention in the soil, managing the native flora as an ally in the cultivation. Crushed and macerated for 24 hours in the white varieties, after which it is pressed, the Monastrell is pressed directly (blanc de noir). Maceration makes the beginning of fermentation incipient, thanks to the presence of wild yeasts that have remained in contact with the must. They ferment at a controlled temperature between 17 and 19ºC for 28 days. After the alcoholic fermentation, it is racked and the malolactic fermentation is allowed to start, and after it another racking dragging the fine lees and the aging begins for 8 months, 70% in steel, 15% in French oak and the other 15% in acacia barrel.
Without filtering or clarifying, precipitates may appear.
Selection of small areas of plots that they like for their characteristics, soil, age of the vineyard, altitude, slope, vigor of the vegetation on clay-calcareous soils with a lot of stones. Vineyards trained in glass, traditionally trained, and cultivated with environmentally friendly methods and with little intervention in the soil, managing the native flora as an ally in the cultivation. Crushed and macerated for 24 hours in the white varieties, after which it is pressed, the Monastrell is pressed directly (blanc de noir). Maceration makes the beginning of fermentation incipient, thanks to the presence of wild yeasts that have remained in contact with the must. They ferment at a controlled temperature between 17 and 19ºC for 28 days. After the alcoholic fermentation, it is racked and the malolactic fermentation is allowed to start, and after it another racking dragging the fine lees and the aging begins for 8 months, 70% in steel, 15% in French oak and the other 15% in acacia barrel.
Without filtering or clarifying, precipitates may appear.
AMARILLO
MEMBRILLO
| PERA
| FRUTA BLANCA
| PASTELERIA
| FINO
CREMOSO
| FLORAL
| FRUTAS DE HUESO
10 º VINO BLANCO JOVEN SECO
