Grape variety: 85% hondarrabi zuri, 11% hondarrabi zuri zerratia, 3% Munemahatsa, 1% Others
Harvest Time: Between September 14th and October 1st.. Manual harvest and in boxes. The grape enters the winery within a maximum period of 3 hours. Selection of the grape in the vineyard.
Elaboration: destemming and extraction of the grape juice by pneumatic pressing. Controlled fermentation at 18-20º C with indigenous yeasts. Slow kinetics with good preservation of aromas and a finish with a small amount of residual sugar. Stay with lees until bottleling. Assembling the tanks of different vineyard plots. Stainless Steel tanks.
Alcoholic Content: 12,3 %vol. Tartaric Total Acidity: 8,05 g/l Reducing Sugars: 2,6 g/l
Total Sulfur: 70 mg/l
Tasting: intense Straw yellow color with green iridescence. On the nose, it has aromas of apple, white fruit and a certain herbaceous character. Medium mid palate, acidity and balanced fruitiness come together in a fresh and cheerful character.
Reviews in specialized media
The Wine Advocate: 91 points
Elaboration Volume: 75.000 bottles of 75 cl.
Temperature of the service: 8-10º