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Diego , made with Merseguera and Chardonnay by Bodegas De Moya, is a white wine of very good value for money in the D.O. Valencia.
The vineyards are located at an altitude of 1,050m. Organic viticulture without certification. Calcareous soils with a sandy loam texture, lots of sediment from the river on one side. Vineyards are 25 years old. Yield 31HL/Ha.
Harvest early in the morning. Selection of grapes in the vineyard in 15 kg boxes. Cooling of the grapes at 4ºC for 24 hours. Cold maceration for 24 hours. Fermentation 50% in stainless steel tanks and 50% in French oak barrels. Aged on lees for 6 months.
Diego, made with Merseguera and Chardonnay by Bodegas De Moya, is a white wine with a very good quality-price ratio in the D.O. Valencia.
The vineyards are located at an altitude of 1,050m. Organic viticulture without certification. Calcareous soils with a sandy loam texture, with many river sediments nearby. The vineyards are 25 years old. Yield of 31HL/Ha.
Harvesting takes place early in the morning. Selection of grapes in the vineyard in 15 kg boxes. Cooling of the grapes to 4ºC for 24 hours. Cold maceration for 24 hours. Fermentation 50% in stainless steel tanks and 50% in French oak barrels. Aging on lees for 6 months.
Diego , made with Merseguera and Chardonnay by Bodegas De Moya, is a white wine of very good value for money in the D.O. Valencia.
The vineyards are located at an altitude of 1,050m. Organic viticulture without certification. Calcareous soils with a sandy loam texture, lots of sediment from the river on one side. Vineyards are 25 years old. Yield 31HL/Ha.
Harvest early in the morning. Selection of grapes in the vineyard in 15 kg boxes. Cooling of the grapes at 4ºC for 24 hours. Cold maceration for 24 hours. Fermentation 50% in stainless steel tanks and 50% in French oak barrels. Aged on lees for 6 months.
Diego, made with Merseguera and Chardonnay by Bodegas De Moya, is a white wine with a very good quality-price ratio in the D.O. Valencia.
The vineyards are located at an altitude of 1,050m. Organic viticulture without certification. Calcareous soils with a sandy loam texture, with many river sediments nearby. The vineyards are 25 years old. Yield of 31HL/Ha.
Harvesting takes place early in the morning. Selection of grapes in the vineyard in 15 kg boxes. Cooling of the grapes to 4ºC for 24 hours. Cold maceration for 24 hours. Fermentation 50% in stainless steel tanks and 50% in French oak barrels. Aging on lees for 6 months.
