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It is a plot in the western part of Valencia, located between Fuenterrobles and Utiel, at an altitude of 1090 metres.
It is a plot in the western part of Valencia, located between Fuenterrobles and Utiel, at an altitude of 1090 metres. The most notable features are the soils composed of sand and silt, where the vineyards are planted on trellises with a double cordon Royat pruning technique, with a lower area in the centre surrounded by almond and holm oak trees.
A meticulous selection of the best grapes of the Malvasia variety, organically grown and harvested early in the morning of 7 September 2020 in 15 kg crates. Both in viticulture and winemaking, the aim is to intervene as little as possible to bring out all the qualities of the terroir. After gentle crushing, the grapes undergo cold maceration for 12 hours.
Fermentation is carried out with natural yeasts at a temperature of 18°C for 20 days in a stainless steel tank, where the wine remains in contact with its lees for 6 months. Subsequently, the wine is racked into a 5,000L French oak vat, where it rests for 4 months before bottling.
Colour: Yellow with greenish hues, very bright.
Aroma: Very intense and complex, with a wide range of ripe fruit aromas (lychee, peach, red apples) with floral nuances of orange blossom and an aftertaste of dried fruits.
Taste: Tasty and aromatic, unctuous and fresh with a long finish.
Net weight:
It is a plot in the western part of Valencia, located between Fuenterrobles and Utiel, at an altitude of 1090 metres.
It is a plot in the western part of Valencia, located between Fuenterrobles and Utiel, at an altitude of 1090 metres. The most notable features are the soils composed of sand and silt, where the vineyards are planted on trellises with a double cordon Royat pruning technique, with a lower area in the centre surrounded by almond and holm oak trees.
A meticulous selection of the best grapes of the Malvasia variety, organically grown and harvested early in the morning of 7 September 2020 in 15 kg crates. Both in viticulture and winemaking, the aim is to intervene as little as possible to bring out all the qualities of the terroir. After gentle crushing, the grapes undergo cold maceration for 12 hours.
Fermentation is carried out with natural yeasts at a temperature of 18°C for 20 days in a stainless steel tank, where the wine remains in contact with its lees for 6 months. Subsequently, the wine is racked into a 5,000L French oak vat, where it rests for 4 months before bottling.
Colour: Yellow with greenish hues, very bright.
Aroma: Very intense and complex, with a wide range of ripe fruit aromas (lychee, peach, red apples) with floral nuances of orange blossom and an aftertaste of dried fruits.
Taste: Tasty and aromatic, unctuous and fresh with a long finish.
