The freshness of this wine will not leave you indifferent. Its secret? The verdejo grape variety, its balance between alcohol content and acidity, its maceration and its fermentation.
A complete process!.
GRAPE VARIETY Verdejo 100 %
VINEYARDS Less than 25 years old.
FEATURES Night harvest. Skin contact
maceration of 4/5 hours at 10 ºC.
Fermentation at 13.5 ºC
AGEING on fine lees for 3 months.
COLOUR Greenish straw colour, bright and
NOSE Powerful, fruity with green apple,
citrus and tropical fruits, white blossoms,
fragant herbs and fennel hints.
TASTE Very fresh, with good acidity,
flavorful, fruity, well balance, complex, with
a long finish and slightly bitter aftertaste.
SERVING TEMPERATURE 8 - 10 ºC.
• Cereals and pastas: rice with hake and clams, cannelloni stuffed with fish, spaghetti with prawns, vegetable or tuna lasagne and fish and seafood paella.
Seafood: clam marinière or in a green sauce, cockles, crawfish, spider crab, grilled Dublin Bay prawns, seafood cocktail, cream of crab soup, garlic or grilled prawns and langoustine, razor shells, raw oysters, boiled barnacles, galician octopus, grilled cuttlefish, oven-baked scallops, etc.
Fish: sea bream, hake cheeks in a green sauce or breaded, oven-baked or salted gilthead bream, galician or basque hake, stuffed whiting, hake pie, monkfish grilled or with almonds, grilled or oven-baked turbot, pan-fried red mullet, seafood salad, fish soufflé, etc.
Cheeses: soft fresh cheeses.
Soups: fish or vegetable soup.
Vegetables: cauliflower cheese, cream of pea soup, leeks and asparagus, cream of courgette soup, watercress and garden vegetable salad.