Treixadura grapes grown on 15-year old vines in granodiorite soils and on 60-year old vines in sandy-loam soils – Valle del Avia.
Fermentation takes place in vats at 16-18 °C. The wine is released on the market after a minimum of 6 months on lees in vats, and two months in the bottle. Part of the ageing on lees in done in 300-litre French oak barrels.
A limpid, vibrant wine. In colour, a yellowish-green with golden highlights. Aromas of grapefruit and white flowers.
A full-bodied wine, unctuous, attractive, fresh. Very long-flavoured with a pleasant finish – ideal for a get-together meal.