The European regulation on organic farming covers not only the production and processing but also the control and packaging of organic food. A product may claim the word ‘organic’ when the rules specific to organic production defined in one of the regulations recognized by the European Community are complied with, and the operator has obtained a valid certificate for that product. To this end, each operator undertakes to be controlled at each stage of the production chain by an independent third party accredited according to the ISO 65 standard, such as ECOCERT. Our Spanish wines are certified by the regional organization CAECyL, Public Control Authority for Organic Production of Castilla y León, itself mandated by the Spanish National Accreditation Body.
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Bright, pale yellow
Fruity aromas (apricot)
The palate is full and well balanced. The wine is elegant on entry with subtle notes of white-fleshed fruit. The wine’s volume (gras) perfectly balances its freshness and gives the palate lovely length
Sommelier's advice: We recommend to match this wine with an excellent Carpaccio of scallops with mango
Harvesting is carried out at night, by machine, to limit the oxydation of the musts and preserve the aromatic substances.
Total destemming, gentle pressing, cold static settling. Low-temperature alcoholic fermentation in stainless-streel vat. The wine is protected against oxygen to preserve its aromatic potential.
4 months’ on the fine lees in stainless-steel vat