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Wine Making Process:Stainless steel vats, fermented using native yeasts and lees stirring for a minimum of 3 months. Fermentation temperature: 15ºc. Fermentation period: 21 days Cool maceration: 12 hours, 6ºc
White wine vinified entirely from selected Verdejo grapes located in the area of Valladolid, in a gravel soil and an average age of 35 years old in the famous state of “Pago de Cantarranas” one of the highest quality level states of the area.
TASTING NOTES: Pale yellow with green glints. Clean and brilliant. On the nose it is powerful and fresh, with banana and peach aromas and notes of fresh hay coming through. On the palate it is round and long, with hints of white fruit and a fennel aftertaste, typical from the grape variety it is made from.
FOOD PAIRING: Fresh fish and selfish, warm salads.
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