Young White Wine
Alcoholic and malolactic fermentation in stainless steel. Different calcareous clay soils with more or less organic matter. Manual harvest overnight in the vineyards of the house in Fitero. After gentle pressing and natural clarification by cold, the yolk must is obtained. The fermentation, only of the flower must, is carried out in stainless steel tanks and at a controlled temperature (between 14ºC and 15ºC) which facilitates the extraction and conservation of the primary aromas (fruit and floral) typical of the variety. Transferred, stabilized and bottled in its full youth. Preferential consumption in the year following its preparation. Contains sulfites.