Clasification:
Dry White Wine Appellation Lanzarote.
Grape variety:
100% Malvasia
Winemaking Method:
Harvest is carried out by hand at the end of July and the beginning of August and the grapes are transferred to the winery in 20kg crates. A selection process takes place when they are harvested, on reception and on the de-stemming belt.
Full de-stemming is carried out without crushing, followed by brief skin maceration. A membrane press is used at low pressure. The wine is decanted in isothermal tanks for 24 hours. Alcoholic fermentation takes place in stainless steel tanks at a controlled temperature of 17-19ºC. The wine is kept in the winery wine cellar for some time while the natural sedimentation process occurs. By the time it is bottled it has been clarified and filtered.
Basic Principles:
To create a wine that reaches its maximum aromatic potential - an expression of the unique characteristics of the grape variety and of cultivation conditions on Lanzarote.
Wine-tasting Characteristics:
Appearance: Pale straw-yellow, with a greenish iridescence. Clear and glossy.
Nose: Dominated by the Malvasía grape with fruity tones (citric and tropical) and hints of white flowers.
Palate: Well structured, solid, fresh with a broad and delicate finish when citric and floral tones reappear.
Pairing with Food:
White fish, seafood and fresh cheese
