We started the harvest on September 7 at our O Rosal estates with excellent ripening. We carry out the harvest in 20 kg boxes that we quickly transport refrigerated to the warehouse for unloading on the selection table, where the clusters that are not perfectly healthy are removed. After destemming, we cool the grapes to 10º C for subsequent maceration for 10 hours. We carry out the pressing in pneumatic presses in an inert atmosphere avoiding any oxidation. After racking, the must fermented at 15ºC. In each variety, all the processes were carried out separately until the final coupage prior to bottling. The conservation of the wine in the tanks was carried out along with its fine lees which, through periodic punching down, were kept in suspension, adding complexity to the wine.
Decanter – “Resplendent honeydew melon, grapefruit, lemon peel and floral nose. Palate has refreshing, tangy acidity, a slightly waxy texture and notes of green apple and lime. Long, slightly saline, finish. Superb!” (96 Pts)