Growing Conditions
SUB-AREA: Salnés Valley
Winemaking
Destemming and cold maceration for 6 to 8 hours. Controlled fermentation in stainless steel tanks. Fine lees processing. Bottled 8 months after fermentation has finished.
FERMENTATION: Between 15-17ºC
Nose
On the nose it is very expressive, complex, with ripe fruit with white flesh, low tide and sourdough.
Palate
It enters the mouth explosively, its unctuousness envelops its vibrant acidity, with a very marked salinity and long persistence.
Appearance
ntense yellow, bright, clean and translucent.
Food Pairing
Thai food, pasta with creamy sauces (Carbonara), grilled blue fish and European cheeses with a strong aftertaste, such as Cruiller, Edam or Touza Vella.