LA SERRA BLANC 2014

Manual harvest on September 17 in small boxes of 18 kg, with a very careful selection in the field and also later in the cellar. Cooling of the grapes at 3-5 ºC for about 24 hours. Direct pressing with whole bunches to limit the extraction of polyphenols and oxidation of the must. Fermentation and aging for 12 months in a second-use cone-shaped French oak foudre of 1500L.

Straw gold colour with a slight discoloration. On the nose it is very complex, as citrus and herbaceous notes appear, and also minerals, petrichor and propolis. On the palate it is fluid, with very good balance and sparkle. It finishes with a slight touch of bitterness and retains great liveliness.