Variedades de uva
100% Xarel·lo

Ageing
None.

Winemaking
Fermented for 25 days at 16 ºC. Skin maceration prior to fermentation. Cold stabilised for 5 days. It was lightly clarified and filtered.

Vine age
Vines planted in 1986.

Winemaker's notes
This wine was made with cold maceration of the skins before pressing. Only the first fraction of the pressing was used, never more than 60%. After fermenting at 16°C for a month, it was racked off, and after stabilising with the cold winter temperatures it was bottled. This young wine will maintain it's fruit and aromas for the first two years after bottling, after which its freshness will diminish and its body and power will become more evident. Serve cold, preferably with light meals.

Suitable for Vegans