Varieties: 50% Moscatel, 30% Macabeo, 20% Malvasia
Alcohol: 12.5% vol.
Vintage
The harvest is carried out at the optimum point of aromatic maturation, before reaching phenolic maturation to achieve greater freshness and aromatic potential in the wine. Made by hand and first thing in the morning, in perforated 15kg boxes, it allows maximum respect for the quality and integrity of the fruit
Development and aging
The clusters are transported directly to the pneumatic press where a long and gentle pressing is carried out, before undergoing a slight racking. After this clarification process, the must goes into stainless steel tanks to undergo alcoholic fermentation at a controlled temperature of 15-18ºC. Then this white wine remains with its lees and “batonnages” are made.
Organoleptic characteristics
Straw yellow color with greenish reflections. On the nose it is intense and very aromatic. Notes of white flowers, ripe fruit and tropical fruit stand out. When the glass is shaken, citrus and orange blossom notes develop that evoke a sensation of freshness. In the mouth, the wine is intense and fresh. The notes of the Moscatel variety suggest sweetness, but it is really a dry wine. It is unctuous and citrusy. The freshness provided by a generous acidity stands out. The end of the mouth is long, nothing fleeting, the floral and tropical sensations perceived in the nose by the Moscatel last.
Aging potential: up to two years
Consumption temperature: between 6 and 8ºC
Recommended pairing: It pairs very well with pasta, rice dishes, seafood and oriental cuisine.
Cesilia Grenache
