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Triga Blanco is a white wine made from 100% Chardonnay grapes with D.O. Alicante, by Volver winery.
Triga Blanco is a white wine made from 100% Chardonnay grapes with D.O. Alicante, by Volver winery.
The grapes used to make Triga Blanco come from the interior of the province of Alicante, specifically from the Medio Vinalopó region, an area with a very characteristic microclimate, with little rainfall and a lot of heat. In addition, the soils are calcareous, organically poor and low-yielding, producing wines worthy of savouring for all wine lovers.
The vines produce a maximum of 1.5 - 2 kg of grapes each. The grapes are harvested by hand in boxes of approximately 15 kg. with holes in them, so that the must does not ferment before reaching the winery. Once in the winery, the grapes are manually selected, destemmed, pressed and put into barrels, always new French oak barrels.
Fermentation at 12º C and ageing on lees, this will give the wine complexity, as well as achieving greater silkiness, volume and flavour. The batonnage technique is used to help oxygenate the wine.
The clarification of Triga Blanco is carried out with pea and potato protein, making it a wine suitable for vegans.
Intense yellow colour, toasted aromas from new French oak barrels, floral aromas typical of the chardonnay variety and buttery aromas.
In the mouth it is very intense and persistent.
Triga Blanco is a white wine made from 100% Chardonnay grapes with D.O. Alicante, by Volver winery.
Triga Blanco is a white wine made from 100% Chardonnay grapes with D.O. Alicante, by Volver winery.
The grapes used to make Triga Blanco come from the interior of the province of Alicante, specifically from the Medio Vinalopó region, an area with a very characteristic microclimate, with little rainfall and a lot of heat. In addition, the soils are calcareous, organically poor and low-yielding, producing wines worthy of savouring for all wine lovers.
The vines produce a maximum of 1.5 - 2 kg of grapes each. The grapes are harvested by hand in boxes of approximately 15 kg. with holes in them, so that the must does not ferment before reaching the winery. Once in the winery, the grapes are manually selected, destemmed, pressed and put into barrels, always new French oak barrels.
Fermentation at 12º C and ageing on lees, this will give the wine complexity, as well as achieving greater silkiness, volume and flavour. The batonnage technique is used to help oxygenate the wine.
The clarification of Triga Blanco is carried out with pea and potato protein, making it a wine suitable for vegans.
Intense yellow colour, toasted aromas from new French oak barrels, floral aromas typical of the chardonnay variety and buttery aromas.
In the mouth it is very intense and persistent.
