Estate: Santa María de Mingre estate. Soil: rocky with poor content of organic matter. Climate: coastal breeze during the afternoons, which gives a very mineral and fresh wine. Yield: 12.000 to 14.000 Kg/ha. Posisioning:Vertical Shoot Positioning, Vineyard: Leaf removal and green harvest. Harvest: during the last week of February, with manual grape selection. Vinification: Maceration with the skins for 12 to 16 hours at 8ºC. vacuum press. Fermentation: selected yeasts in stainless steel tanks at 14-16ºC for 18 days. natural decanted to separate the juice from the lees, filtration, cold stabilization and bottling.
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