Production:

The wine comes directly from the grape bleeding; the fermentation takes place between 16 days at a controlled temperature of 14ºC with the purpose of preserving the fruity aromatic esters which are released during this stage. After that, comes a working process in its own fine lees that favours the natural release of the polysaccharides which are on the yeast membranes. This process gives volume to the wine on the palate.