Vegasur is made from Pedro Ximénez grapes from organic farming.
The grapes are selected in the vineyard, working manual harvest in 15 kg boxes. Upon arrival at the winery, a manual selection is made on the selection table. After this, the destemming and soft pressing are carried out, obtaining the first must, or must, of great quality, which will be used to make this great wine. Subsequently, the must is statically racked for 48 hours as a step prior to alcoholic fermentation.
Once the must is settled and only with the clean must, fermentation begins at a controlled temperature that oscillates between 16-18ºC with autochthonous yeasts for 16 days in a 150 hl stainless steel tank.
Once the fermentation is finished, we age on its fine lees for 6 months in a tank where we apply the battonage technique.
With shellfish, salads, fish, cheeses and hors d'oeuvres.