Treixadura grapes grown on 15-year old vines in granodiorite soils and in various plots with 20-year old vines in sandy-loam soils – Valle del Avia.
Maceration with skins in the press for 4 hours. Fermentation in stainless-steel vats at controlled temperatures of 14 °C. The wine is released on the market after a minimum of 6 months in vats and 1 month in the bottle.
In colour, a limpid, vibrant yellowish-green. On the nose, aromas of fruit primarily apple and grapefruit. Very smooth in the mouth, pervasive, fresh, long-flavoured with a pleasurable finish – ready to enjoy.