local autoctonous grape varieties
Picked by hand into small 20kg boxes in the first week of September
The hand-picked grapes are kept in a refridgerator for a few days at 5°C before they get lightly pressed and fermented at a controlled temperature of 16 to 18°C. One part of the wine is aged on its lees in cement tanks with occasional battonage, while the other part is kept in stainless steel. The objective is a refreshing, easy-drinking wine with a hint of salinity.
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