Ecological Manto negro.
After de-stemming, low-temperature bleeding is performed. Obtained the flower must of the bleeding is introduced into isothermal tanks, where a static settling is carried out at a controlled temperature. Once the clean must is obtained, the alcoholic fermentation begins in stainless steel tanks at a controlled temperature. After the fermentation, the wine is transferred to concrete eggs of 1,700 liters capacity where it works with its own lees for 5 months.
Pale yellow color with steely trim. Aromatically very delicate with mineral notes and ripe white fruit. The passage through the mouth is wide and greasy. Very long and persistent finish.
Between 7ºC and 9ºC.
Japanese cuisine (sushi type), Grilled scallops.