The bunches of grapes are received in stainless steel hopper to be destemmed later (separating berries and stalks ) and then its milled berries . The contact with the grape skins, pulp, seeds and juice is produced in stainless steel tanks for about 14 hours at an average temperature of 10 ° C. After this time, the juice is separated from the solids and fermented separately at an average temperature of 16 º C. Elapsed part of the fermentation, this is paralyzed by cold systems in order to maintain the natural sugars give this wine one of its peculiarities .
Alcohol content: 11.5%
Serving temperature: 9/10 º C
Number 1 selling white wine from Rioja in Spain
Number 1 selling white wine in Mexico over U.S. $ 7.
86 Points . Wine Advocate (Robert Parker), USA: 2007
86 Points . Beverage Tasting Institute, USA: 2006
85 Points . Wine Enthusiast, USA: 2006
Bronze Medal. Sélections Mondiales, Canada: 2007