| Peciña White |
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Made with Viura. The grapes are first selected at the sorting table, where lower quality clusters are removed, then cold macerated at the crush pad for one day, to provide the must with more structure before fermentation. This process enables the skins to release compounds to the must which result in a wine with higher glycerine and volume in the mouth, as well as an extra freshness and floral aromas typical of this wine. The wine is fermented for one month at a temperature of 18ºC. It should ideally be served at 7-8ºC. it is a pale wine with citrus and floral notes; very tasty in the mouth, with persistent acidity and very pleasant. It will last up to 2 years but should be enjoyed in its first year, when it will continue to increase its ability to surprise consumers. 86 points, I-Winereview, USAVarieties: 100% Viura |
