Winemaker's comments: Brilliant light greenish-yellow in color. The great fruit expression shines the spotlight on grapefruit and lemon blossom citrus notes combined with the classic gooseberry and the distinctly mineral finish that is characteristic of the Leyda Valley. Elegant and compact, this is a tremendously balanced wine with vibrant acidity that spreads over the palate as it develops its fruity components and delivers its long fruit-driven finish.
Vineyard Management: All of the clones are vertically trellised and double-curtain cordon trained on shallow gravel-clay soil with good drainage. Once the growing season begins, shoots are thinned to achieve appropriate spacing between the remaining shoots and guarantee the appropriate luminosity for the bunches without exposing them to excess sunshine. Irrigation is managed to stop growth during veraison and achieve good nutrition for the clusters and allow the berries to develop varietal character. Hydric control is continued after veraison is completed, but never allowed to reach severe stress in order to always maintain the fruitiness and freshness of the variety.
Vinification: Each clone is treated separately and only blended after vinification is completed. The harvest extends through late March and into mid-April, depending on the clone and maturation level in order to obtain different varietal compounds. Once picked, the grapes are quickly transported to the winery for processing. They are destemmed, crushed, and pressed, except for a few lots that undergo an 18-hour pre-fermentation cold soak in the presses at 10ºC (50ºF) to prevent any type of oxidation or phenolic extraction. The free run and press juices are separated by tasting to select only the fraction that best represents the fresh and fruity characteristics and texture, with no type of phenolic extraction or oxidation whatsoever. The juice obtained is decanted for 10 days, during which it takes its varietal character from the solid parts, which lend complexity to the finished wine. The must is fermented at low temperatures to retain all of its fruitiness, and the finished wine is conserved on its lees for four months to develop mouthfeel and complexity. It is later clarified and cold stabilized before bottling.
Aging: On its lees in stainless steel.
Technical Details: pH: 2.94
Total Acidity: 6.29 g/l (exp. tartaric acid)
Alcohol: 13.5% vol
Residual sugar: 1.2g/l
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