Soil: Clay / Limestone
Classification: Regional wine
Grape varieties: Viognier
Vinification: Following rigorous control during the maturation phase, the grapes are selectively harvested by hand, then placed in crates (contents 13 Kg per crate). They are immediately pressed and the must is left to ferment in stainless steel tanks under controlled temperature conditions (fermentation at 14-16ºC).
Bottled: April 2013
Alcohol content: 13.5 %
Total acidity: 5.1 g/l
Volatile acidity: 0,44 g/l
pH: 3.41
Residual sugar: 1,8 g/l
Colour: Clear green citrus colour, with a yellow evolution.
Aroma: Presents floral notes of jasmine combined with fruits of pear and apricot.
Taste: The flavour is intense and voluminous with a balanced acidity, long and persistent.
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