Grape variety: Xarel.lo 100%.
Appellation: DOP Utiel-Requena.
Soil: Soil with abundant gravel and pebbles.
Altitude: 750 m.
Harvest: Hand-picked during the first half of September, using 15 kg crates.
Winemaking: Whole bunches are cooled down in a cold storage at 5ºC for 24 hours. Whole-cluster pressing without destemming or crushing to preserve the quality of the fruit and avoid oxidation and maceration. Must clarification by decantation at 8ºC for 48 hours. Fermentation begins at 17ºC, then allowed to rise to 22ºC by the end of the process. Aged on lees in stainless steel tanks for 5 months.
Bottling date: March of the following year.
Alcohol:12,5% vol.
Production: 4000 bottles of 750 ml.
Tasting notes: Intense greenish-yellow color.
Very clean nose with good intensity, white flowers, and citrus notes on the finish. Aromatic herbs.
On the palate, it is fresh and crisp, with marked acidity, slight bitterness, and good minerality.
Food pairing: On its own or with all types of fish and seafood, white meats, pasta and rice dishes with seafood, chicken or/and vegetables, fresh fruits, and nuts.
Temp. of service: 8-12ºC
Awards and ratings :
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Grape variety: Xarel.lo 100%.
Appellation: DOP Utiel-Requena.
Soil: Soil with abundant gravel and pebbles.
Altitude: 750 m.
Harvest: Hand-picked during the first half of September, using 15 kg crates.
Winemaking: Whole bunches are cooled down in a cold storage at 5ºC for 24 hours. Whole-cluster pressing without destemming or crushing to preserve the quality of the fruit and avoid oxidation and maceration. Must clarification by decantation at 8ºC for 48 hours. Fermentation begins at 17ºC, then allowed to rise to 22ºC by the end of the process. Aged on lees in stainless steel tanks for 5 months.
Bottling date: March of the following year.
Alcohol:12,5% vol.
Production: 4000 bottles of 750 ml.
Tasting notes: Intense greenish-yellow color.
Very clean nose with good intensity, white flowers, and citrus notes on the finish. Aromatic herbs.
On the palate, it is fresh and crisp, with marked acidity, slight bitterness, and good minerality.
Food pairing: On its own or with all types of fish and seafood, white meats, pasta and rice dishes with seafood, chicken or/and vegetables, fresh fruits, and nuts.
Temp. of service: 8-12ºC
Awards and ratings :