Elaboration: The first grapes are selected at the vineyard followe by a second selection in the line to choose only the best grapes, from which only flower must is obtained, by gravity and without any kind of squeezed. Debourbage for 72 hours. Cold maceration during harvest process. Fermentation at 16-17 degrees of temperature and aging on its own Lees for 6 months. Stirring the lees two times per week. A percentage of the blend of Pazo Pondal is fermented and aging in French Oak Barrels
Alcohol content: 13.0 Vol.
Appearance: Straw yellow colour with greenish reflexes, very clean and bright.
Aroma: Elegant nose with fruit and mint notes that define much of its personality and terroir, accompanied by citrus and complemented by a complex minerality.
Flavor: In the mouth is unctuous with good acidity, very balanced, smooth and satiny, with a long and harmonious aftertaste
Aged in French oak for few months.
Perfect for afternoon or after work wine. With ﬁsh, raw or cooked sea food it is a delightful wine meant to be drunk “cold” and can accompany any white meat dishes thanks to its ﬁrm acidity.