Carbonic Maceration

Origin of the grape

Own vineyard located in the Saines Valley sub-zone within the "Rías Baixas". Denomination of Origin, 30 year-old vines.


Pruning took place in the month of December. After the flowering in  June, superfluous shoots were trimmed. Throughout the summer, the crops were thinned and excessive individual branches were cut by hand. To favour maximum exposure to the sun canopies were trimmed in August. During the ripening period a detailed analysis of plots kept check on the levels of acidity and sugar in the grapes. The harvest took place the October 3th and the weather conditions were hot.


Grapes were collected in 20 kg boxes; and then loaded into a mechanically refrigerated lorry so that they could be immediately taken to the Wine Gellar where grapes were submitted to carbonic maceration for 10 hours at OOG with G02.

Alcoholic fermentation lasted 20 days at a controlled temperature of 16°G.

No malolactic fermentation was carried out, since the acidity level of the harvested grapes was optimal.


With a pale straw colour and intense green hues, this wine exudes a distinctive, youthful nose: fresh fruit, zesty citrus, freshly cut grass .. . The palate raises this freshness with a crisp acidity and a pleasing mid-palate that lends a harmonious structure to this "nouveau".


Storage temperature should not exceed 18° or 200G and should never be exponed to the sun, avoiding in al! cases sud den changes of temperature.

Suitable as an accompaniment to hors d'oeuvres, shellfish, fish, rice, dishes, White meats and oriental cuisine.

It should be served at a recommended temperature of 10 to 12°G.

Alcoholic content: 12,8% by volume.
Total acidity: 7,4 gr/l (in tartaric)
Residual sugar: 1,5 gr/l

Bottle capacity: 75cl
Supplied in: Cases of 12 bottles.


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