We manually harvested on Thursday afternoon September 19, 2019, the fruit day from the biodynamic calendar. We loaded the grapes into 25 kg boxes and transported them at 4ºC to protect the grapes during transportation to the winery.
Previously we had selected the strains, row by row according to the maturation controls and based on the oenological parameters of sugar, acidity, pH and grape tasting.
Once the grape entered the winery, it was de-stemmed and gently pressed extracting only the flower must. We have controlled fermentation at low temperature, until mid-October.
Once finished, we racked the wines to age on their fine lees, making bâtonnages periodically for 3 months.
This wine has not been stabilized, clarified nor filtered, so it may contain natural sediments. With this careful production and with minimum intervention, we maintained the maximum sensory potential of the wine.
Clear wine, straw yellow in color and with golden reflections that present homogeneous and marked tears.
Very expressive on the nose, it expresses Mediterranean herbs such as fennel, chamomile flower, marialuisa and rosemary, as well as citrus and white fruit where apple and pear sensations predominate.
Due to the lees ageing we perceive nuts, butter and notes of pastries.
The palate is fresh, dense, with volume and smooth. References to infusions of Mediterranean aromatic herbs accompanied by quince and honey continue, with a long and persistent finish.
Thanks to its varietal freshness, it harmonizes with seafood salads, xató and oysters. Also, with white and blue fish grilled and or baked.
Due to the unctuousness and volume that the aging on fine lees has given it accompanies fish rice, broths and risottos.
With oriental cuisine, it enhances the marine touches of seafood and raw fish, such as sushi.