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Pre-selection and albariņo grape analysis from the vineyards. Selection table in the winery before destemming. Cold maceration (10ēC) during 6-8 hours. Static settling of the juice. Pressing. Alcoholic fermentation in stainless steel under an automatic temperature control. Stabilization of the wine, filtering through a tagential filter and bottling. Resting in the bottle for thirty days prior to distribution.
VALMIŅOR presents a yellow straw colour. On the nose, the wine shows a wide fruity range of aromas with notes of melon, apricot and grapefruit. In the mouth, it is fresh and tasty, boasting a taste of apple and fruit with elegance.
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