Les Freses Magnum 2023 1.5l.

We harvest by hand in 12kg crates, using a sorting table and destemming, during the first week of August. After a 24-hour maceration, fermentation begins with native yeasts from a starter culture prepared 5 days prior to harvest. We maintain this fermentation at a controlled temperature of 15°C in stainless steel tanks. After four rackings of the lees over 8 months, we bottle the wine with light filtration and a low sulfite level.

Pale straw yellow, bright with the typical green highlights of Muscat, the nose is a Muscat bursting with fresh flowers: jasmine, orange blossom, chamomile, rose, and talcum powder. On the palate, it is completely dry, pleasant, citrusy with lemongrass, fleshy petals, and a long finish of fennel, ginger, and white pepper, with salinity and a hint of grapefruit.

100% Muscat of Alexandria (different clones, rootstocks, and sub-varieties) trained on a double Guyot trellis system in clay soils, with an average yield of 4,000 kg/ha. This 15-year-old, 6-hectare vineyard receives only natural amendments and, in addition to dry pruning, continuous green pruning. Energy value: 71 kcal/100 ml. Total carbohydrates: 0.6 g/100 ml. Total sugars: 0 g/100 ml. Total fat: 0 g/100 ml. Saturated fatty acids: 0 g/100 ml. Protein: 0.2 g/100 ml. Fiber: 0 g/100 ml. Salt: 0 g/100 ml (NaCl). Acetic acid: 0.47 g/L. Glucose/fructose: 0.20 (g/L). Service temperature 9ºC

pH: 3.6

SO2 (mg/l): 88