Three hectares of vines, 30 to 40 years old, which have a yield of 3,000 kg per hectare. The vineyard is located in the area of Santa Maria de Martorelles.
White sand from granite rock. Hot summers and mild winters, with little rain and a lot of sunshine.
The grapes are handpicked during the first half of September. The skins of the crushed grapes remain with the must for 6 hours at a temperature of
8º C (maceration pelliculaire) after which only the first part of the flower must is taken and clarified. The alcoholic fermentation has a duration of 18 days at 14 ºC. After this the wine remains together with the yeast deposit in the tank for 2 months (Battonnage). Periodic stirring of the deposit, allows the yeast-cells to mix with the wine to make it crispy and fresh.
Alcohol by volume: 12.5%
The color is pale and shiny with green reflexes.
A crisp and fruity wine with a well balanced acidity that provides for a long and persistent aftertaste.
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