Vineyard yields are usually extremely low (less than 1,000 Kg / Ha for Verdejo, 1,500 for Godello and 3,500 for Albarín). Once in the winery, the grapes undergo a long stainless steel maceration before a slow and gentle press. Fermentation and aging on the lees takes place in new 225-liter French oak barrels, remaining in them for 11 months until bottling. The result is a white with great aging capacity, fresh, elegant and suggestive.
Complex nose rich in nuances, white fruits, floral nuances and fine smoky touches. In the mouth it is tremendously broad, unctuous, and of great liveliness.
White meat, Blue fish, Cheese
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