Early manual harvest to obtain grapes with a high degree of acidity and reduced sugars.
We proceed to a careful selection of grapes and their subsequent destemming. We use only and exclusively the flower must, extracted by means of a pneumatic press. Static settling by gravity. Controlled fermentation at low temperature (12ºC) for 19-21 days. Once the fermentation is finished, the base wine remains on its fine lees for about 4 months.
Finally, and once the base wine is finished, we use fresh must to carry out the second fermentation, also using special yeasts for fermentation in isobaric tanks. Once the fermentation is finished, it remains on its fine lees for another 9 months. It has a pressure of 5 - 5.5 atmospheres.
It pairs perfectly with appetizers, rice, seafood, fish, pasta, meats and soft cheeses or to accompany desserts.