Type of wine:
Montealegre del Castillo (Albacete)
Vineyards of sauvignon blanc variety typically grown on trellis.
The grapes are haverested by hand at its ideal ripening moment and after 12 hours of cold maceration the grapes are crushed and destemmed, running its juice by its own gravity. Afterwards it is cooled for 15 hours at 5°C in order of settle and remove all floating solids. Once the must is clear, its sow with selected yeasts for a long fermentation between 14° and 16°C to keep all the fruit aromas of the grape.
Pale yellow limpid, transparent, with a greenish reflection.
Very aromatic, with aromas of tropical fruit with floral notes.
Its tasty and well balanced acidity with a touch of freshness to its elegant finish.
Serve at 8°C with all kinds of fish.
Total acidity in tartaric acid: