TASTING SHEET
SERVICE TEMPERATURE: 10-12 ºC
ALCOHOL: 12,45%

WINEMAKING
At the winery, the must was made from the Albariño grapes received in crates. The first step was a  process of selection of clusters, since only 92% were crushed, of which 39% went to the  Ganimedes macerators
(grapes without sulphites,  intertised with CO2, for 14 hours at 13.5ºC). During this time, the most elegant and intense aromas of the grape skins were delicately extracted and transferred to the must. The remaining grapes, healthy and containing strong aromas of fresh fruit, went directly through a gentle pressing before ending up in the vessel where alcoholic fermentation would take place with indigenous yeasts. The fermentation processes were slow and constant, finishing effectively and on time, resulting in more Atlantic wines, with saline notes, fruit (lime, Conference pear) and floral nuances (gardenia, orange blossom). The wine undergoes batonnage with its fine lees for 5 months and remains in a stainless steel tank on the lees until bottling.

FOOD PAIRING
Ideal to enjoy a good fondue of cheeses, as well as seafood, fish and certain desserts; You can also take it with seafood pastas and rice dishes, like the typical Valencian paella. Suggestion: Galician seafood salpicón.

PRICE
31€