Variety: 100% Verdejo
Winemaking: A nocturnal harvest makes the grapes enter the cellar at low temperatures. The fermentation is in stainless steel tank at low temperatures, to obtain the extraction of the freshest aromas (16º-18ºC), during 19 days, until the sugar is gone. Subsequently and after a first racking of lees (thick lees), we will keep the wine with the fine lees, putting them in suspension twice a week to extract fat that gives us volume.
Aging: Finishing this process will clarify and stabilize the wine in the most respectful way and then always bottle it in an inert environment.
Tasting Note: Straw yellow with greenish reflections, clean and shiny. Intense varietal aromas of white fruits with pleasant nuances of herbaceous type (fennel, thyme etc), with mineral sparkles. Dry, tasty with balance between fruit and bitter varietal touch, very round and oily due to working with lees. Gorgeous and tasty step with fine and elegant finish due to its just natural acidity.