Manual harvesting by varieties in 20 Kg boxes with subsequent selection on tables upon entry to the winery.
Fermentation of each variety separately at controlled temperature in stainless steel tanks for 21 days.
After fermentation, the wine is aged on the lees before the final “coupage” is made, which, as in every vintage, seeks to maintain the original spirit of Santiago Ruiz.
Straw yellow colour with greenish reflections.
The nose is intense, fresh and complex, combining fruity notes (apple, pear, apricot) with hints of aromatic herbs and minerals.
In the mouth it is complex, with a sweet, full-bodied entry and a predominance of citrus notes. The combination of the five autochthonous varieties gives it an extraordinary complexity.
It will evolve very positively in the bottle in the coming months.