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Autumn started with high temperatures that caused a delay in leaf fall and the withering of the vines.
The winter was cold and at the end of April the buds unfolded the first leaves, coinciding with the arrival of the rains that would accompany us until the end of June. Flowering took place with the first high temperatures and fruit set occurred in a short sunny interval, between showers, giving rise to small, numerous and compact clusters.
Veraison arrived on August 15, at the same time as the intense hours of sunshine without rain, which led to uninterrupted ripening until the harvest. We can affirm that it is a more Atlantic harvest, more Galician, more characteristic of the Albariño variety.
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Description:
Harvested in flat boxes, where the selected and hand-cut clusters are carefully placed.
They are transported by refrigerated truck to the winery, where they are spread on the selection table, and from there the selected ones are transferred to the closed press, from which the flower must will be obtained.
The maceration of the flower must with its bubbles is carried out in the Ganymede tanks, for 5 days at 4ºC, protecting the must with CO2 and without the addition of sulfites. After this time, by natural decantation for 48 hours, the clean must is obtained, which we take to ferment in a stainless steel tank, with native yeasts for 21 days at 16ºC. Once the fermentation is over, it is time to rest on its lees.
During 2019 and 2020 it was aged in stainless steel with its lees. The first year the lees were moved.
(Batonnage) once every two weeks and the second year once a month. After a period of rest before bottling, the last year it is aged in the bottle, resting at a controlled temperature in the winery.
Information of interest:
13% Vol. - 75cl.
Specific References