Production
The Sauvignon Blanc variety is picked towards the end of august or the beginning of September and White Grenache, one of the local varieties which best adapts to the south area of the denomination’s dry and hot climate and with a longer vegetative cycle, is harvested at the end of September. Both are picked at their ripening peak, taking advantage of the coolest time of the day. Must is extracted after cold maceration where the skins are present and then it is placed in stainless steel tanks. Fermentation temperature is around 11º C, and this way all the naturally fruity aromas present in the grapes are preserved. After alcoholic fermentation, a lengthy fermentation, with the fine lees is carried out.
La temperatura de fermentación es en torno a los 12ºC consiguiendo de esta forma potenciar todos los caracteres aromáticos frutales naturales de la uva. Tras la fermentación alcohólica, se realiza una crianza sobre lías finas en depósito