WINEMAKING METHOD
Harvest is carried out by hand to the winery in 20kg crates during the second half of August. Destemming, crushing and placing in vessel follows. Following 12-15 hours maceration and before fermentation begins, a part of the must is strained, in a process called "free running" and this must is then chill-decanted in isothermal vats.
It is then fermented without the skins at 16-18º C. Following that it is clarified, filtered and bottled.
BASIC PRINCIPLES
Attaining a young, fresh and light wine that brings out the uniqueness of Black Listan grapes.
WINE-TASTING CHARACTERISTICS Appearance Raspberry pink of pleasing intensity with salmon and violet glints. Nose fresh fruits and flowers, reminiscent of raspberries and black-currents. Palate Well structured and cheerful, extremely well-balanced and pleasant, again bringing out the floral and fruity flavours.
