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Elaboration and Aging:
For the production of this wine, a selection of ALBARIÑO grapes from vineyards with an average age of 25 years and with a yield of 7,300 kilos / hectare was used. Its granitic-sandy loam soils are suitable for cultivating the variety.
The grapes are received on a selection table, despalilla and passed through a tubular exchanger at 5ºC. The cold paste is transferred to 2 rotary macerators where a prefermentative maceration of 8 hours takes place. After the maceration, the flower must is extracted without exerting any type of pressure and it takes to defangar statically during 36 hours at 10ºC. After this time, the supernatant cleared must fermented in stainless steel tanks at a temperature of 14 ° C for 20 days.
Once the fermentation is finished, the thick lees are removed and a breeding is carried out over 3 months with weekly batonnage.