Lagar de Cervera : Albariño

ELABORATION

The selected grapes were placed in small 20 kg boxes and transported to the winery in refrigerated transport. After going through the selection and destemming table, the best bunches were cooled to 10⁰ C for subsequent maceration for 10 hours. After this time they were gently pressed in an inert atmosphere to avoid any oxidation. After decanting, the clean must fermented at 15⁰ C. In this vintage we carried out malolactic fermentation in 15% of the tanks. The wine has been kept until bottling with its fine lees which, through periodic stirring, are kept in suspension, thus adding complexity to the wine.

COLOR

Pale yellow colour with greenish reflections, very bright.

NOSE

Its wide and frank intensity stands out in the nose, highlighting the varietal aromas typical of the Albariño grape, such as ripe apple and pear, stone fruit, apricot and a notable citrus background.

BOCA

Lively, fresh and structured, with a very well integrated acidity. Very persistent aftertaste with hints of exotic fruits such as lychee.