TYPE OF WINE: White, dry, Sauvignon.
GRAPE VARIETIES: Monovarietal Sauvignon.
TRAINING SYSTEM: Guyot with 4,000 vines per hectare, short pruning which results in low yields and a high concentration of quality.
YIELD PER HECTARE: 65 quintals of grapes per hectare.
VINIFICATION: Grape conditioning at +10° C with brief maceration in the bladder press and subsequently soft crushing.
MUST TO FRUIT RATIO: 65%.
FERMENTATION: In temperature controlled stainless steel containers for 20 days at a controlled temperature of +14° to +20° C.
AGEING: Stored in the cellar in stainless steel vats at a constant temperature of +12° C, stabilised in refrigeration rooms until bottling.
ALCOHOL CONTENT: 13% by vol.
RESIDUAL SUGAR: 3.50 g/l.
TOTAL ACIDITY: 5.80 g/l in tartaric acid.
PAIRING: Pairs well with vegetable soups, soufflés and flans, dishes based on herbs or eggs with asparagus.
Straw yellow colour with clear green hues. Pronounced and complex aroma with a characteristic yellow bell pepper and sage, sweetened by light vanilla, elderberry and notes of peach. Dry taste, not harsh, good structure and length with balanced tanginess.
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