Description
- Grape varieties and percentages: Treixadura 70%, Side 10%, Torrontes 10% and Loureiro, Albariño and Godello 10%
- Development process: Maceration of the grape harvest destemmed and part without estujar in pneumatic press with dry ice to 8 ° C during 10 hours. Work on the lees in sweet, debourbage and fermentation at 14ºC in stainless steel tanks. Density 1050 and then fermented in barrels 300 litre capacity oak Hungarian 70% and French 30%, battonage until stabilisation and bottling.
- Alcohol content: 13.5
- Acidez total: 6 gr/l expressed in tartaric acid
- Temperature of service: 12º
- Type of Bottle: Burgundy
- Presentation: Box of 6 bottles
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