Harvest is during the first week of September in the early hours of the day. The grapes enter the winery at a very low temperature (around 10ºC). Once the grapes are received, maceration is carried out for 2-3 days followed by the press. For our Verdejo wine, we only use the first pressed juice called “mosto yema” .
Fermentation is in stainless steel tanks at a controlled temperature of 14ºC. Subsequent release of thick lees leaving only the fine lees for the process of aging (3 months minimum) with weekly batonages. The final blend undergoes a slight aging with oak.
Wine is greenish-yellow color, with golden nuances. Intense nose, with tropical notes of melon, papaya and passion fruit. Elegant, uniform, mouth-watering, full body wine, fatty, creamy, marked by the aging on fine lees.