Clasification:
Dry white wine Appellation Lanzarote.
Grape variety:
100 % Malvasia.
Winemaking Method:
Harvest is carried out by hand in the second half of August selecting only very mature bunches. They are transferred to the winery in 20kg crates. Full de-stemming is followed by pre-fermentative maceration over 12-15 hours. A membrane press is used at low pressure.
The wine is decanted in isothermal tanks for 24 hours. Alcoholic fermentation takes place in new barrels (of French and American oak). The wine rests for several months with its lees, undergoing stirring to keep them suspended. Before it is bottled it is clarified and filtered. It then sits for some months (a minimum of 6) in the bottle to round-off its oak-aging.
Basic Principles:
To create a wine that reaches its maximum aromatic potential, conveying the unique characteristics of the grape variety and combining them with a barrel-fermentation that does not detract from the Malvasia character. Production is limited according to the year.
Wine-tasting Characteristics:
Appearance: Yellow with golden glints. Clear and glossy.
Nose: Mineral tones with smoky hints over depths of mature yellow fruit.
Palate: Well-structured and fresh, powerful and smooth, with persistent fruity and mineral tastes. Reminiscent of vanilla and roasted wood.
Pairing with Food:
Greens, pastas, white meat and semi-cured cheese.
