Description: 

The August rains caused Botrytis cinerea, which made it necessary to select the grapes with a 50% loss. The clusters went to the presses, where we obtained clean, fresh and intense musts, which fermented in stainless steel tanks with indigenous yeasts. 

Fermentation was taken care of by controlling the temperature and tasting the musts to preserve the aromaticity and complexity of the godello. This results in an intense wine, with notes of tropical fruit and boxwood, and a pleasant acidity in the mouth that heralds longevity. 

After fermentation comes, we let the lees rest, which settle at the bottom of the tank. During the second winter of rest, the fine lees are worked to achieve a more structured, enveloping and tasty palate. 

The batonnage is carried out with a slow movement every 2 days, for 10 months. At the beginning, 3% of the wine is transferred to French oak barrels where it is aged on lees. After 5 months it is mixed again in the stainless steel tank to finish the aging and bottle it. It is refined in the bottle for 7 months before being released to the market. 

Information of interest: 

13% Vol. - 75cl.