Winemaking:

Skin maceration for 24 hours. Very lightly pressed, separating the must and fermented at a low temperature (12-14ºC) in new French oak barrels. At the end of fermentation the wine is racked to remove the gross lees. During the following months, the wine is ‘batonnaged’ every 2 days. Little by little, the lees are suspended more and more frequently. It will remain in barrel for around 6 months.

Hectares planted: 20 Has

Harvest at night: No

Average production: 500 Kg/ Ha

Awards:

94 PUNTOS GUÍA VEREMA 2025
GOLD MEDAL 2019 – Wine Up guide
GOLD MEDAL 2018 – Gilbert & Gaillard
GOLD MEDAL 2012- Chardonnay do monde
GOLD MEDAL 2021- Gilbert & Gaillar
SILVER MEDAL 2021- American Awards