Varieties: 85% chardonnay and some 15% of xarello. Vintage: 2003 Winemaking: Immediate pressing after grapes have been destemmed. Fermentation begins in stainless steel tanks and finishes off slowly at a temperature of 14ºC in new medium toasted barrels of Hungarian oak. A malolactic fermentation follows giving it a more palatable acidity.
Ageing: The oxidative maturation of this wine takes place in the same barrels for a period of 10 months and confers the wine a wealth of tertiary flavours. Nº bottles: 9.223 de 0.75 cl. and 194 de 150 cl. (Magnum bottle) Alcoholic level: 12.95% vol Total acidity: 6.2 g/l
