Anma Blanco 2023

Organic. Skin maceration for a maximum of 24 hours at low temperature. Separation of free-run juice and press juice. Gentle static settling of the musts at low temperature. Controlled alcoholic fermentation, starting at 14°C and rising to a maximum of 22-24°C. Aging in stainless steel tanks for 3-4 months. Lees aging in these tanks. Maturation in 5,000-liter foudres for approximately 6 months.

Straw yellow with slightly golden highlights. Clean and bright. Intense and very elegant aroma, in which white flowers and fruit stand out.
Bone. Notes of nuts are also present, and a very subtle hint of honey at the end. An intense, very fresh attack with good acidity. It has a great structure, while also being very silky and leaving a creamy sensation in the mouth. Notes of white flowers and fruits like peach stand out, along with a slightly mineral touch at the end and in the aftertaste.

Vineyard at altitude (750-840m). Between 2 and 4 kg per plant. Mechanized harvest. Night harvest.

Mediterranean