As in all our wines, and seeking excellence and the highest quality, a prior selection is made in the vineyard of the highest quality grapes, working on the manual harvest in 15 kg boxes. Upon arrival at the winery, a second manual selection is carried out to discard those that do not meet the high standards for this wine. After this, the destemming and soft pressing is carried out, obtaining the first must, or yolk must, or also known as flower must. It is considered the highest quality must, which will be used to make this fabulous wine. Subsequently, the must is settled to make the 1670 Pajarete Ecológico wine, through static settling for 48 hours as a step prior to alcoholic fermentation.
Once the must is settled and only with the clean must, fermentation begins with native yeasts at a controlled temperature that oscillates between 16-18ºC for 10-12 days in a 250 hl stainless steel tank.
This wine is a blend of two naturally sweet wines, wines that fermentation is stopped with the addition of alcohol of wine origin, to preserve the natural sweetness of the grape and thus obtain this semi-sweet 1670 Pajarete Ecological wine. Finally, and prior to aging, stabilization, filtration and clarification treatments are carried out. Subsequently, it will be left to rest in 250-liter American oak barrels for 24 months.
This wine is bottled in a half-liter Bordeaux bottle with a natural cork stopper.
A balanced wine, with body, structure. Authentic oenological jewel.
We recommend the 1670 Pajarete Ecológico wine as an aperitif. With game dishes, cheeses, foie, pâtés, savory appetizers. cold cuts It can also be taken as a dessert or accompanying a good after-dinner meal.