General Information

Grape: Vigiriega

Plant protection: Soufre, copper and plant or animal preparations, not certified

Floor: slate

Harvest: by hand

Fermentation: ancestral method. Spontaneous fermentation in steel vats, bottling with residual sugar and finishing fermentation in the bottle.

Filtering: no

SO 2: no additions

Tasting Information

The colour is slightly cloudy pale yellow, dotted with fine, sparse bubbles. The nose is ripe, on the dried apple and quince, with a hint of volatile. The mouth is slender, toned, tracing, even, with a rather dense, fleshy material and fine crackling bubbles that bring a more airy side. The volatile already mentioned creates an extra tone and depth .... without bringing any defect (and it's a hypersensitive to the thing that tells you). The final is triple A- with the diabolical trio Acidity (cutting like a razor) Bitterness (chenin style, citrus version 3.0) and Astringency (cray and pomelo bark). It's really intense and enjoyable.