Once we have the juice, the alcoholic fermentation process begins in stainless steel vats of 30.000 liters. When it is finished, malolactic fermentation starts. This fermentation converts malic acids into lactic acids, avoiding excessive acidity. Finally, the wine is stabilized and bottled. Additionally, we have a barrel cellar for the fermentation of one of our wines, Organistrum. The barrels are from French Allier oak
APPEARANCE A bright greenish yellow colour with golden highlights. NOSE A uniquely fruity aroma where the variety is clearly appreciated, highlighting hints of ripe apples, apricots, and peach aromas. PALATE In the mouth, it is rich, mellow and well-balanced. The aftertaste is fully rounded and off dry on the palate with juicy fruit flavours, clean acidity and a long, mineral-dominated finish.
Juicy ripe honeydew melon on the nose, hint of vanilla and lychee delicate peach. Full bodied with a silky finish. More tropical on the palate but well balanced.
Crisp and clean, easy acidity. Light pear and apple notes, small floral aromas in the back ground.
Wine & Spirits(From 2010 Vintage) An explosively exotic nose of dried apricots, ripe peaches, and honeysuckle is followed by a medium-bodied wine with delicious fruit and purity. Completely tank-fermented and aged, this is Spainrsquo;s answer to Francersquo;s exotic, honeyed wines from Cordrieu. Sadly, the 1998 vintage produced an extremely small crop because of spring frosts. This offering, the ideal Spanish aperitif, or a wine to serve with a multitude of seafood dishes, should be consumed during its first year because of its fragile perfume.
Wine & Spirits(From 2006 Vintage) Rating: 88/100 - As reviewed by Wine & Spirits Magazine on 08/07
Wine Enthusiast(From 2006 Vintage) Rating: 87/100 - As reviewed by Wine Enthusiast