Olga

Destemming, cryomaceration at 3-4 degrees for 24 hours. Fermentation with controlled temperature in stainless steel tanks with indigenous yeasts. Malolactic fermentation in concrete tanks with indigenous bacteria at low temperatures.

Clean, bright, and crystalline, well-structured with a beautiful drape, golden with hints of straw green. Intense aroma with a pronounced varietal character, reminiscent of naturally ripened fresh fruit. Dry and crisp, smooth, open, and expansive on the palate, with a long, lingering finish. Pairs well with seafood, fish, white meats, fresh cheeses, cold cuts, sushi, tataki, eggplant, and asparagus.

Val do Salnés area. Soil: practically at sea level, sandy and clayey with good drainage. Training system and pruning: pergola, cane, and spur. Vineyards cultivated using traditional methods. 100% hand-harvested in 20 kg crates, with selection in the field. Bottled in the year of production; aging potential under optimal conditions: 3-4-5 years. 75 cl Burgundy bottle.

Atlantic oceanic climate, with four distinct seasons, mild and rainy winters. Summers are not very hot but dry. Average annual temperature 14-15 degrees Celsius.

pH: 3.64

SO2 (mg/l): 96