Young vineyards cultivated through organic agriculture, duly accredited.
Mechanical night harvest. Skin contact maceration of 4 hours at 10ºC. Static racking at 10ºC. Controlled fermentation at 13.5ºC, with indigenous yeasts. Aging on fine lees for approximately 2 months. All products used during elaboration are in line with organic winemaking.
Bright yellow straw color, with green hints that reflect its youth.
Medium high intensity, a bit fresher but slightly less complex than traditional Verdejo. Citrus notes, along with green apple and herbs appear.
Dry with good acidity, but with good roundness and structure brought by the 2 months’ fine lees aging. Long finish with a slightly bitter palate, where the apple and herbal notes appear.
Sushi, seafood, roasted vegetables, ceviche.