Elaboration (Vinification)
To make Florestel Dulce, the grape harvest is carried out early, manually, to obtain grapes with a high degree of acidity and reduced sugars.
A careful selection is made of the grape and subsequent destemming. We use only and exclusively the free-run must, extracted using a pneumatic press. Static settling by gravity. Very slow and controlled fermentation at a low temperature (12°C), using special yeasts in an isobaric tank, consisting of several phases. The first is carried out with the tank open; a second phase in which the isobaric tank is closed to prevent carbon dioxide loss; and a final phase, after reaching the desired alcohol and Baumé levels, fermentation is stopped by lowering the temperature to -5°C. Carbon dioxide is finally added for bottling to round it up to 4–4.5 atmospheres of pressure.
Pairing
Our sweet Florestel combines ideally with foie, cheeses, puff pastries, fresh fruits, biscuits, and both to start or to close a lunch or dinner.