CEO Birdie Vinos
The grapes were harvested throughout the night preserving their natural acidity and delicate aromatic characters. Cold soaking in press for 8-10 hours before gentle pressing. Cold settling for 24 hours, racked off its heavy lees before inoculating with careful selected yeast strains. Temperature controlled fermentation at 14-16ºC for 16-20 days. Aged on its lees for 3 month with occasional stirring. Clarified and filtrated before bottling in spring.
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Brilliant pale lemon color
Intense stringent aromas of lime, grapefruit, minerals and notes of fresh thyme.
The palate offers an energetic combination zesty acidity with charming citrus fruit and minerality. It finishes clean with a mouthwatering acidity and long complex persistency.