Garnacha blanca grapes left to over-ripen (naturally) on the vine. In November, having reached the required level of maturity, the grapes are harvested by hand into 18kg boxes. They then undergo one week’s carbonic maceration at 30°C, are gently pressed, and then undergo alcoholic fermentation at 20°C until this is stopped naturally (using a cold temperature) at the right time.
15% vol. (equivalent to 80 g/l)
Clean, bright golden hue with slow-falling tears.
On the nose
At first the most pronounced aromas of concentrated minerality thru’ a combination of gypsum, dry stone and sand, accompanied by hints of pine. When these overcome their initial shyness, fruity aromas of apricot, syrup, quince, ripe lemon peel and almonds come through an also floral overtones. Mediterranean spring concentrated in a few drops of wine.
On the palate
Both fresh and sweet on the palate. Hints of honey, lemon, peach fruit gums. Delicate and pleasant.
THIS WINE IS A LOVELY COMBINATION OF “CONCENTRATION & MEDITERRANEAN CHARACTER”